Need help translating British flour names in to American

I ran ran across a couple of quick bread recipes in the Guardian that
I'd like to try, but I'm not certain how the British names for the
various flours translate into what I can buy at my American
supermarket.
If some kind person in the UK could describe what the flours are, I'll
take it from there.
Wholemeal self-raising flour
Medium oatmeal
Strong brown flour
TIA!
- Mark
Reply to
Mark A.Meggs
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Medium oatmeal
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the picture as you open it.
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Reply to
Ophelia
On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" wrote:
I'll have to add some baking soda or baking powder.
May not be available. Most American oats are "rolled" oats. Steel-cut oats are easy to find, but I don't think I've ever seen ground oats.
Not a problem - high-gluten flour should be easy to find.
Thanks!
- Mark
Reply to
Mark A.Meggs
Yes you can. Just be sure that the flour isn't 'strong' ie high protein.
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or
I think you will find rolled are ok. Experiment with it.
My pleasure!
Reply to
Ophelia
Quaker Oats makes rolled oats which are called "old fashioned." They also make "quick 1-minute" oats which are rolled oats that have been chopped a bit. I use them in oatmeal cookies. If you take either one and spin it in a food processor with a steel blade for a while, you get ground oats or oat flour. I use it all the time in baking. I like the flavor.
--Lia
Reply to
Julia Altshuler
Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp per pound) plus a 1/4tsp salt. However, AP flour in Canada and the northern US is quite high in protein and makes good bread. It is also (I think) higher in protein than UK plain flour. Therefore, I would be inclined to use cake and pastry flour or a blend of C&P with AP. Why the salt is added I don't know but it seems unnecessary and when I made this flour many moons ago, I left it out. Perhaps Ophelia can help me out here! SR flour is readily available in Canadian supermarkets. Graham
Reply to
Graham
Thanks Lia,
I'm going to have to experiment. The picture in the link shows what looks to me to be coarsely ground whole oats - oat grain ground in a mill with steel burrs or stones. Rolled oats are run between 2 closely spaced steel rollers and flattened into the flakey stuff that we call oatmeal.
I don't know what effect the difference will have on the final product. The quick bread in question is Scottish bannock - similar in concept to American johnnycake.
- Mark
Reply to
Mark A.Meggs

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