Can I use wholemeal bread flour instead of white, whit good result?

[AutumnGlory]

The recipe is asking for white bread flour, I don't have enough of it but plenty of wholemeal bread flour...can I use the wholemeal instead or at least top up with wholemeal to get to the quantity I need?? I want to make Three Chocolate Bread....I really don't want to go out just to get white flour...

It has a different consistency to white. Imagine how different white bread and wholemeal bread taste? I would pop out and get some as I wouldn't want to waste my time making something inedible.

I sometimes use half and half but results are variable, how much white do you have and how much do you need?

LMC, it won't be "inedible", just different.

it didn't turn up very well because the bread needed to be sweet and it wasn't....I should have increased sugar....now I'm wondering if I can transform it in a bread and butter pudding........I love experimenting and hate waste.

I am sure that it would be fine for bread and butter pudding. I am a great believer that there is no baking disaster that can't be turned round with custard!

Autumn have you been using that new breadmaker again?

Yes I have. I love it. I run out of white bread flour and my local shops don't stock it so I ended up buying ready mix seeded bread and it turned out soooo goooood! It confirmed what I always knew: I am crap at measuring.