September 15, 2009 at 3:45pm

I send weekly treats to work with my hubby and I'm guessing at least half of these treats are made from recipes from your whole grain baking book. I actually made these brownies and blogged about them: I have yet to make any recipe from this book that hasn't been delicious, and as you said, not just delicious "for whole grain," but delicious period. My question is in regard to the type of whole wheat flour you use for this recipe. The book states traditional whole wheat and your online recipe calls for white whole wheat flour. Any advantage to using one over the other? Mags, It is purely a matter of taste preference. Frank @ KAF.
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