graham flour
Posted: 02 August 2008 12:10 PM   [ Ignore ]
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I have just discovered graham flour, so nutty and good, but I only have a few recipes just for this flour.

My question is- can I substitute it for whole wheat flour in my bread recipes?  Cup for cup?

Thank-you, Rebecca

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Posted: 04 August 2008 02:15 AM   [ Ignore ]   [ # 1 ]
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Graham flour is a bit more coarse than most whole wheat flour. 1 for 1 would be optimistic. I would suggest you start using 50 percent graham and add more if you like the results. Rose’s whole wheat sandwich recipe would be a good starter. Let us know how it turns out.

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