Those slices look good enough to eat!
I have read the Ultragrain website trying to figure out how that product compares with KA White Whole Wheat. Can you shed some light on the subject?
White Whole Wheat Flour
Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family's diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good's flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that's just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.
What I want to do is substitute it for the Ultragrain. I have used the KA WWW in place of White All purpose for pie crusts and they came out as good if not better, of course all that butter can cover many errors!