I purchased 2 organic stoneground flours from a local mill - Hard Wholewheat Bread Flour and Hard Unbleached AP Flour. (I have always assumed AP flour was a soft flour. Am I correct?) Both these flours are made from Western Hard Red Spring Wheat and both have 12½% protein. The AP flour has had some of the coarse bran and germ removed. The bag states that it is ideal both for breadmaking and as an AP flour. Can I assume, disregarding the lesser nutritional value, that this AP flour will have the same result as the bread flour when making bread. I would probably use it in conjuntion with the bread flour. Previously using the bread flour on its own resulted in quite a heavy, dark bread, with a strong flavour.