Yes, but whole wheat flour requires slightly more liquid to bind it together than white flour. If you wish to substitute, liquid quantities need to be adjusted accordingly (in most cases this can be done by eye if you know what consistency is meant to be achieved).
A suitable substitute for white whole wheat flour in baking recipes is regular whole wheat flour or a combination of all-purpose flour and wheat germ.
no. bad idea.
Whole wheat flour. However, in some recipes the results will be much heavier.
hole is spelled whole
You use a regular bread recipe and substitute half of the flour with whole wheat flour.
White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.
Yes, you can substitute all-purpose flour for whole wheat flour in a recipe, but the texture and flavor of the final product may be slightly different.
hole is spelled whole
A suitable substitute for rye flour in baking recipes is whole wheat flour or a combination of all-purpose flour and wheat bran.
One must expect some differences in the final product when whole wheat flour is substituted for white or all-purpose flour. A fairly safe practice is to replace no more than one-third of the flour with whole wheat flour. This ensures proper rising and a delicate crumb. As the proportion of whole wheat to white increases, the baked product will be increasingly dense with less rise and a tougher, more chewy crumb.
yes
yes