type 960 flour
The dark breads in Austria are amazing, with nuts/seeds/grains, oatmeal, even pumpkin seeds; covering the bread spectrum of colors and textures; an amazing detour from normal baguettes and ciabatta.
The lady at the super "markt" in Graz advised type 960 flour based on the words "braun" and "brot" . Now I have a few kg of this flour and have no idea how best to use it.
Other than than "Type 960" flour, I've no idea what I bought. I'd appreciate any advise on making any Austrian style bread with this flour. This is very aromatic, slightly grey when dry, and the texture is intermediate between integral flour and normal bread flour. I don't want to make bricks, and would guess this needs to be mixed with white flour.