it may be difficult to adjust the recipe. a whole flour which has a high gluten % will work similarly to white flours just u will need to add more water as whole flours require it. if ur flours arent high gluten they will lack leavening power and rise; they will not hold air well. there’re many traditional recipes for 100% whole grain breads of many grain types and mixes. germany and scandinavia come to mind first. brown breads they may call some of them but those tend to be slightly sweet. u will just have to research…
