I would like to make multi-grain or oat bran bread. I make mine with the help of a mixer. All the flours I have found in my area say they are for "bread machines." Do these type of flours react differently than other flours? If so, how do I make them useable outside of a bread machine? Thanks!
That's just a marketing gag, like "no cholesterol/cholesterine free" in=20 produkts that don't contain animal fat in the first place.
Get Pillsbury Unbleached All Purpose, makes good/tasty bread.
BTW, Walmart carries a multi grain cereal from=20
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
You can use the four to make bread in the mixer or by hand. I believe that the "bread machine" flour is simply high gluten bread flour -- perhaps a bit higher in gluten than bread flour by the same mill. I don't think that there are any regulations concerning the labeling of flour. You might find that AP flour sold in the northern US or Canada is actually higher in gluten forming proteins than some other region's high protein "bread flour."
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