Featherlightness is, of course, by no means a prime objective in making whole-wheat and other whole-grain breads, yet such loaves should have substance without being dense. Whole-wheat bread is made the same way as white bread but with whole-wheat flour subsituted for some of the white flour. Bakers tend to disagree about the ideal proportions of whole-wheat flour to white; we favor one part whole-wheat to two parts white. Any of our bread recipes can be adapted for whole-wheat flour.