Bread-Bakers v104.n015.10

I found a sticky bun recipe from Peter Reinhart's Crust and Crumb that 
calls for very little fat, about 1/4 cup, and buttermilk.

I also found a very low fat sticky bun recipe (by Google) which calls for 
evaporated skim milk.  Both recipes use unbleached white flour.

Is there any reason I can't use whole wheat flour in either of these 
recipe's and still have a viable dough for my breakfast "pizza?"

Thanks again.

Karen
docmus@mindspring.com