In article >,
Dieter Zakas > wrote:

> I recently made a loaf of sandwich bread* whose recipe calls for 5 cups of
> flour. (The loaf turned out great, btw). However, I got to thinking about
> making it again, and this flour question came to mind.
>
> When I make it again, I would like to add another flour, such as whole wheat
> or oat, dividing the quantities of white flour and "Flour X" evenly, i.e.,
> 2.5 cups of each. Would I be able to use any other flour in equal amounts
> for the recipe?

Sure. You may have to adjust the liquid quantities as they wholemeal or
oat flour will behave differently from the white flour. Don't be afraid
to play around with it -- you'll soon find out what works for you and
what doesn't.

Miche

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WWMVD?