Hi all,

I've been working on learning to make 100% whole wheat bread using
Laurel's Kitchen Bread Book. I think I've made enough of the basic
loaf to move on. And actually we aren't big sandwich bread people. We
mostly eat rustic style artisan loaves.

So I'm looking at recipe's from Carol Field's book think these might be
the kind of breads we are looking for however most of her recipes use
100% un-bleached all-purpose flour. I'd like to substitute with whole
wheat. At least start with a 50/50 ratio and then maybe 100% whole
wheat flour.

I used Bob's Red Mill organic whole wheat for my last "sandwich" loaf.
However I think with the high protein content this would not be equal
to the all-purpose flour. I'm pretty fuzzy on this topic. But if I'm
understanding correctly the King Arthur whole wheat would also be too
high in protein.

So which whole wheat matches unbleached all-purpose flour?

Thanks.
Vicki