Flour for breadmaking

To make white bread choose strong white flour. This can be bought either bleached or unbleached; unbleached contains some of the yellow pigment of the wheat germ, and has a warmer colour and slightly nuttier flavour than bleached flour. If you have only got ordinary plain white flour this can be used for breadmaking, but will make a rather crumbly, soft loaf.

To make brown bread or wheatmeal bread use 81% or wheatmeal flour. This contains most of the wholewheat but has had some bran sieved out. It makes a nutty loaf, with a good amount of rise to it.