Reasoning behind subbing (both) flours
So, we begin with basically equal amounts (by weight) for the White Whole Wheat (WWH) and Bread (BF) flours, with the ratio slightly favoring WWH at about 7:6.
My reasoning for subbing both of these: I don't have them.
KAF said the substitution is fine, (which it is), but I wanted to dig a little deeper, so I looked at the protein % of each:
flour per recipe
flour I'm using
So, the AP is 1% less than the BF, but, the WW is 1% greater than the WWH.
Looks good to me.