Floor

White flour is milled from the endosperm of the wheat berry after the husk or bran is removed. Depending on the blend of wheats from which it is milled, these flours may be weak (soft), medium or strong (hard). Strong flour is typically used for breadmaking as it has a high gluten content. Wholemeal, wholewheat and malted flours are a blend of flours commonly known as brown flours. As long as they are labelled strong, they are suitable for making brown bread. Both yield good results but I prefer using malted flour for my brown bread as it gives a moister finish.