Flour for Lebkuchen Dough
I'm about to make some long time lebkuchen dough for Christmas.
What would be the best type of flour to use for the dough? ie, rye, wheat or spelt or a mixture?
I intend to Mockmill whole grain, so also need to know whether to leave the flour as wholegrain or sifted, eg fine kitchen sieve or #40 or #50?