I'd like to do some testing with roasted flour in a bread recipes. That is taking flour, laying it on a baking tray and roasting it until it darkens and becomes nutty in flavour.
Has anyone tried or know of any recipes I could try? I'm not sure what proportion would be needed to actually get good taste and I'm assuming the flour loses it's ability to develop gluten. I thought maybe using it like rye in a 'pain de campagne'.
The baker I spoke about in my blog entry makes a pain rustique using it. I have seen a couple articles mentioning it.