I believe this subject was visited a year or two ago - but I wasn't
ready to pay attention, but hoping now to get more information. I
simply don't know what constitutes whole wheat bread vs whole grain
bread. Many books I reference will label a bread whole grain and
then call for xx amount of whole wheat flour. Can someone provide a
definition for me.
Along those same lines I would love comments on how bakers are using
various whole wheat flours. The last few years I have been using
mostly graham flour in my whole wheat bread (about 50/50 with bread
flour), then this past summer I started using a 15% protein whole
wheat flour from Sunrise Flour Mill. This fall I finally broke down
and purchased some King Arthur Flour - and found it too be
significantly different (4% protein) than what I had been using
earlier. I'm not suggesting 'better' but certainly different. Any
comments on this wide range of flours would be helpful. I like the
results of all these choices - just hope to better understand what I'm doing.
A pet peeve is to present a brown bread as 'healthier', because it is
brown, but it may only have one cup of oats the rest AP flour and the
coloring comes from something like molasses.
Bill