Hello, fellow bread enthusiasts.

I recently moved to Glendale, AZ.  Our family likes dark breads of all kinds...including multi-grain, rye and whole wheat. I have had no luck in finding Rye Flour at our local grocers.  The Whole Wheat flour is available, but in small 5 lb bags and is very expensive.  

Any suggestions where I could buy 25 or 50 lb bags of these fours in the Phoenix/ Glendale area?

 As you can see from my photo, I like baking specialty breads, like the traditional Russian Easter breads.  However now I am looking to bake some basic, spongy dark country breads with texture and a good crust.

Looking forward to your suggestions

Elena

May 3, 2008 

I checked on Wheat Montana's site today and saw that their whole wheat flour has a protein content of 15-16%!!  It's the flour I've been using; I have noticed that with most recipes I have to add more water than suggested, but I didn't put two and two together.  I'm thinking that in order to adjust for a more fragile gluten network formed in a whole grain dough that the protein level should be higher than a white flour, but this seems excessive.  (And I don't even know if I'm right about the whole protein thing being higher.)  I can't find any info in

Never mind, I found an email and will contact him directly :)