Old lurker, new user, and a question: Polish "wholemeal" flour
I've been trying to soak up information from this site intermittently for months now, and more intensively in the past few weeks. I'm not a brand-new bread baker by any means, but my attempts have come in waves, and I'm looking once again to improve my game. I began baking as a kid from Beard on Bread (and even did a science fair project using one of its recipes), but in more recent years have relied pretty heavily on Nancy Silverton's LaBrea book. I'm just getting around to the Bread Baker's Apprentice, and have been having some trouble getting my loaves to brown, which is very strange -- I'm chalking it up to a new flour I was using; will try again this weekend with some other brands. Anyway!
I mostly wanted to ask about some other flour that I recently bought at a Polish grocery store, thinking it was regular bread flour. When I opened it, it turned out to be what I see now is labeled as "wholemeal" flour, which I take it is whole wheat, but is much, much rougher than any WW I've seen before (I live in Toronto). It looks intriguing, but I'm not sure what exactly to do with it.
Any suggestions, recipes, etc?
Thanks and hello!