Sunflower oil is the most common oil were I'm from.
I don't want to disagree with you, but that's highly unlikely. You may see a few extra containers of sunflower oil on the store shelf where you shop in particular, but sunflower oil is a rarer and more expensive oil. Restaurants (especially with fried food items) even in your area will use the cheapest and most common oil they can get their hands on in most cases. That would be soybean oil. The sunflower oil numbers are so small for the United States, they don't even make the USDA list for production or consumption.http://www.fas.usda.gov/psdonline/psdreport.aspx?hidReportRetrievalName=BVS&hidReportRetrievalID=712&hidReportRetrievalTemplateID=11
Admittedly, palm oil has been inching past soybean oil in terms of raw global production, but its usage is far more varied than just cooking. You'll find that palm oil is in a lot of cosmetics and industrial products.
I've never purchased "Vegetable Oil" only, Olive, Corn, and canola.
I find that quite remarkable if you cook a lot, but okay.
Anyway, I used your percentage on the first page and used OO instead, I didn't follow the same method as I couldn't make pie tonight but if I get bad results I will follow your method to the T apart from Soy Bean oil.
Also tried the UltraGrain in some cookie dough and it turned out OK, it needed more sugar than normal to get a nice flavor but it didn't taste healthy
Because I thought you would be familiar with soybean oil once I pointed out that it's often called vegetable oil, I didn't mention that soybean oil has a more neutral flavor than most oils. In cases where I don't want to taste the oil, I use either rice bran oil (my favorite) or soybean oil.
When it comes to working with whole grain flours, or some semblance thereof, the dough regiment is perhaps the most important factor. Adding "a little of this or a little of that" for flavor, does little to affect the structure of the grain which shares a great deal of responsibility for crumb texture. Texture, in turn, can affect flavor by changing the food's profile exposed to the palette.