You are a treasure, Rottiedogs! You always know where to look for this kind of information.
My husband casually mentioned on Saturday that I needed to thaw another loaf of bread. I pointed out that there was no more bread in the freezer and that an earlier heads-up would have been nice. So, in the late afternoon, I baked two loaves of Grape Nuts Bread. This time I used 3 cups of white whole wheat flour. I have found from past experiments that using regular whole wheat drowns the malt flavor. I hope this version will make a healthier bread as well as let the malty taste prevail. We will know when we slice a loaf tomorrow.
Update: the malty flavor comes to the fore with the white whole wheat flour, so I will use it in this recipe from now on.
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