Blending Bread Flours
As a keen bread baker I often blend my flours a little. I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.
Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least. Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white. It took literally hours!
The stuff just did not want to rise. OK, it was a bit cooler than usual in the house but there's obviously nowhere near as much gluten in the oatmeal. Initially the loaf looked very uneven too, so I had to knock it back - unusual for me, as I generally use fast-action yeast.
After what seemed like a week, I decided to bake the loaf even though it wasn't as big as I would have liked.
As you can imagine, the bread is a little heavier than I normally like, but the taste.............!!!!! It's fantastic!
Has anyone got any other ideas for a good blend of flours for bread? (Not lumpy stuff please, just flour.)