Whole wheat & whole rye flour can be substituted for 10-100% of the all-purpose flour called for in recipes. It is slower to absorb liquids so let it rest a bit before adding a little more liquid if the dough still seems stiff.
RECIPES FROM THE RIO GRANDE GRAIN TEAM
HARD RED BREAD WHEAT (Rouge de Bordeaux, Turkey Red, etc.)
SPELT, EMMER, EINKORN, AND SOURDOUGH DISCARD
A WORD ABOUT FLOUR. We recommend using freshly milled flour, no more than a couple days old in order to benefit fully from the flavor and nutrients of the fragile germ and bran of the whole grain. Flour sold in supermarkets must be shelf stable meaning the fats in the germ are removed entirely to avoid becoming rancid. In the process of milling, the bran is completely removed for all purpose and in the case of “whole” wheat some bran is then added back in. this adds some fiber and nutrients but is a far cry from freshly milled whole grain flour.
Many home bakers are purchasing counter top mills from Mock Mills or Komo Mills for “just-in-time” milling.