Hi Lisa,

Yes, you can use brown flour instead of white flour to make bread, but there are some adjustments you might need to make. Brown flour, often known as whole wheat flour, is more nutritious than white flour but has different baking properties. Here are some considerations:

Hydration: Whole wheat flour absorbs more liquid than white flour. You might need to add more water or liquid to the dough to achieve the right consistency.
Gluten Development: Whole wheat flour has less gluten-forming potential than white flour, which can result in a denser loaf. You may want to knead the dough a bit longer to develop enough gluten. Alternatively, adding vital wheat gluten can help improve the structure and rise of the bread.
Flavor and Sweetness: Whole wheat flour has a nuttier, more robust flavor. You might want to adjust the amount of sweeteners or other flavorings in your recipe accordingly.
Leavening Adjustment: Sometimes, whole wheat breads require more yeast to help the denser dough rise. You will have to add about a teaspoon more yeast .
Resting Time: Whole wheat doughs often benefit from longer resting times to allow the bran and germ in the flour to fully hydrate and soften.
Baking Time and Temperature: These might need slight adjustments. Whole wheat breads sometimes take a bit longer to bake, but be careful not to overbake as they can dry out faster.
Remember, the exact adjustments depend on the specific recipe you are using. It’s always a good idea to start with a recipe specifically designed for whole wheat bread, especially if you’re new to baking with whole wheat flour.

Oh great to hear that. Thank you so much!

Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.