Has anyone made this successfully with whole wheat flour?
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I have not tried this recipe, but if you have whole-wheat pastry flour on hand that might be a safer way to experiment. When I try to use whole wheat flour I usually don't substitute more than half.
Thanks. I used half whole wheat and it browned quickly, so after twenty minutes I reduced the heat to 325 and finished baking it. A little dense, but a nuttier flavor.
A traditional technique we're newly obsessed with.
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