Many posts this week on using large plastic bags to hold humidity in
& keep rising dough moist. Please remember: food grade bags
ONLY! If you're tempted to us a trash-can liner, look at its
container. If it says "not recommended for food storage" or
something similar, it is probably laced with INSECTICIDE. Ugh!
On a happier note, Maze asks for experience with whole-grain quick
breads. I routinely substitute half or a little more whole wheat
flour for the all-purpose (cup for cup, sorry, haven't converted to
weight yet). I'll use traditional whole wheat in darker breads such
as pumpkin bread; the newer white-wheat whole wheat for lighter
breads such as banana bread. Last night I made pumpkin bread using a
large can of pumpkin, resulting in the need for 5 cups of flour ... 3
whole wheat, 2 all-purpose. My son is now nearly 17 and I have been
feeding him and his friends these breads for almost all those years
-- no complaints, I don't even think they realize. (I make holiday
cutout sugar cookies with full white-whole-wheat flour and they taste divine!)