Less sweetener is required to make good tasting breads.
Whole wheat flours absorb more liquid than all-purpose flour. Because of this, you may need to use a bit less when substituting whole wheat flour. In recipes calling for whole wheat flour, you can substitute white wheat flour in direct proportion. Since whole wheat flour contains the germ and bran, it needs to be stored in a cool, dry place to preserve freshness. Place in an airtight bag or container and refrigerate or freeze it to keep it fresh.