(Chris Mc 3) wrote:

PS : If any one can help me out with this question...Why do all (most ?)
of the recipes for 'Whole Wheat' bread call for at least some regular
(or All Purpose) flour...I.E...3 cups whole wheat, 1 cup all purpose
flour...?

Whole wheat flour is 'heavier' than white flour, and it rises slower.
If you were making yeast bread, you could use all whole wheat flour,
but a soda bread needs to rise faster than a yeast bread.

You could try making a loaf of soda bread using just whole wheat
flour, but it will be even denser than the standard (3C whole wheat,
1C white) soda bread.

jenn
--
Jenn Ridley