The only wheat flour I can buy in my location is a white flour that has the following composition:
per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrate
I can find a product that is called 'siberian' wheat bran, with the composition:
per 100g: 8.0g protein, 2.2g fat, 5.0g carbohydrate and 5.0g fiber
My question is - to what proportions could I combine these two items to approximate a "Whole Wheat" flour that would behave like store-bought Wh Wh flour in bread recipies.