â€¢All-purpose flour is a mixture of 80 per cent hard wheat and 20 per cent soft wheat. Because Canadian wheat has such a high protein content, we can use all-purpose flour for our loaves and still get fabulous results.
â€¢Specialty bread flours are also available at supermarkets and at bulk and health food stores. They have a higher gluten content than all-purpose flour, so you may want to increase the liquid and shorten your kneading time slightly.
â€¢Whole wheat flour is milled from the entire wheat kernel, including the bran and germ. It has a richer flavour and higher nutritional value than all-purpose flour.
â€¢Store all flours in airtight containers; store whole grain flour in the refrigerator or freezer to prevent it from going rancid.