Why does whole wheat bread use a combination of whole wheat and white flour in the recipe?

January 10, 2023January 10, 20230 145

Why does whole wheat bread use a combination of whole wheat and white flour in the recipe?

Category: BAKING INFORMATION

White flour is added in whole wheat bread recipes to increase the gluten in your dough and produce a lighter loaf. A 100% whole wheat loaf would be heavy and dense. If using ROGERS Whole Wheat Bread flour, no white flour is required as bread flour is higher in gluten.

Comments (2)

John smith

June 18, 2025Reply

Where are all your whole wheat bread recipes? You make it very difficult to find that’s crazy.
- Rogers Foods
  
  June 24, 2025Reply
  
  Subject: Thank You for Your Feedback on Whole Wheat Recipes
  
  Hello John,
  
  Thank you for reaching out and sharing your feedback. We understand your frustration and appreciate you taking the time to let us know.
  
  If you haven’t already, we recommend using the search function on our website with keywords like “whole wheat” to explore the current selection of whole wheat recipes available. That said, we acknowledge your concern and recognize the need to improve the visibility and availability of these recipes.
  
  We’ve taken note of your suggestion and will be working to expand our collection of whole wheat recipes to better meet the needs of our health-conscious community.
  
  In the meantime, here are a few helpful tips on how to substitute whole wheat flour for white flour in your favourite recipes.
  
  Thank you again for your valuable input. Your feedback helps us improve.
  
  How to Substitute Whole Wheat Flour for White Flour
  
  Whole Wheat for White Flour Substitution Guide
  Basic Rule of Thumb:
  
  – Use 3/4 cup whole wheat flour for every 1 cup white flour in most recipes
  (especially light, delicate ones).
  – Or use 1:1 substitution (same amount) with adjustments for moisture and
  tenderness.
  
  Key Adjustments for a Successful Swap:
  1. Liquid: Add 2-4 2 tsp more liquid per cup of whole wheat flour.
  – Whole wheat absorbs more moisture.
  2. Resting Time: Let batter/dough rest 20-30 minutes before baking.
  – Allows bran to absorb moisture, improving texture.
  3. Sweetness: Add a touch more sugar or honey if desired.
  – Whole wheat has a slightly bitter/nutty taste.
  4. Fat: Consider adding 2 tsp more oil or butter.
  – Helps keep baked goods soft.
  5. Leavening: Increase baking soda/powder slightly (¼ tsp per cup flour).
  – Helps with lighter rise, especially in cakes/muffins.
  
  Best Recipe Types for Substitution:
  – Muffins
  – Pancakes & waffles
  – Quick breads
  – Yeast breads
  – Cookies (start with 50% swap for best texture)
  
  When to Be Cautious:
  Avoid 100% substitution in:
  – Angel food cake
  – Sponge cakes
  – Pastries
  These need the fine texture and gluten development of white flour.

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