Question 1

Is this a good substitute graham flour? i have always used bob's red mill graham flour for my lefse but they no longer grind it.

Accepted Answer

No you can’t use this as graham flour is totally different simply because it does not rise. This is whole wheat bread flour and acts completely different in recipes

Question 2

Any recipe's for making bread with the Whole Wheat Flour?

Accepted Answer

This recipe assumes you have the means to grind your wheat into flour, and that you have a standing mixer capable of kneading the dough. This is a two-day process.
The day before: Grind wheat berries to make about 6 cups of flour. In a large bowl, combine 1 1/2 cups lukewarm water, 1/2 tsp honey, 1/4 cup potato flakes, 1 tsp yeast and 3 1/2 cups flour. Mix ingredients thoroughly, knead by hand for two minutes, then place in gallon sized ziplock bag and refrigerate for 24 hours.

In the same bowl. combine 1 1/2 cups yogurt, 1 6 oz can of pineapple juice, 1 tsp salt and 1 tsp yeast. Beat in 2 1/2 cups flour, beat mixture well, cover with either plastic wrap or a towel, and let stand at room temperature for 24 hours.

The next day:  Tear the refrigerated dough into pieces, wrap each in the soaker and drop into the large bowl of a standing mixer. Melt and cool 1/2 cup coconut oil, add 1/3 cup honey, and pour into mixer bowl. Begin mixing, and add 2 tsp salt and  4 1/2 teaspoons yeast. Beat on medium low speed, adding small amounts of flour or water as needed. When dough leaves the side of the bowl and is no longer very sticky, turn out on a floured board, cover loosely, and rest for ten minutes. Knead bread by hand until smooth and satiny.

Place dough in well-greased bowl, cover and allow to rise until double in size. Punch down, turn dough over and let it rise again. Divide dough into thirds , shape into loaves and place in loaf pans. When dough is about an inch above the pan, carefully slash the bread diagonally across the top. Bake at 350 degrees for 50 minutes. Remove from pans and cool on a rack. Makes three loaves.

Question 3

What is the protein content of this flour?

Accepted Answer

Hi, The protein content will vary but the current lot we are grinding for flour is at 12.1% protein. Please feel free to email us at customerservice@palousebrand.com for updates or any other questions.

Question 4

What is the difference between while wheat flour and while wheat bread flour please?

Accepted Answer

Hi, Our white wheat bread flour has a protein content and will create a better loaf than our white wheat flour which is best suited for baked goods using baking powder or baking soda.

ASIN	B07C36MJ14
Allergen Information	Non-GMO
Best Sellers Rank	#45,740 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #258 in Wheat Flours & Meals
Brand	Palouse Brand
Brand Name	Palouse Brand
Container Type	Paper Bag
Cuisine	Western cuisine
Customer Reviews	4.7 out of 5 stars 772 Reviews
Diet Type	Kosher, Plant Based, Vegan, Vegetarian
Flavor	Whole Wheat Bread Flour
Item Form	Raw
Item Package Weight	1.39 kg
Item Weight	3 pounds
Manufacturer	Palouse Brand
Model Number	SUVELAM
Number of Items	1
Package Size Name	3 Pound Resealable Kraft Bag
Package Weight	1.39 kg
Part Number	FLR-HRS-3-KFT
Region of Origin	USA
Size	3 Pound Resealable Kraft Bag
Specialty	GMO Free
UPC	858931003764
Unit Count	48 Ounce

Palouse Brand Certified Glyphosate Residue Free Bread Flour | 3 LBS | Whole Wheat Unbleached | Non-GMO | 100% Non-Irradiated | Kosher | USA Grown | Field Traced | Resealable Bag

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Palouse Brand Certified Glyphosate Residue Free Bread Flour | 3 LBS | Whole Wheat Unbleached | Non-GMO | 100% Non-Irradiated | Kosher | USA Grown | Field Traced | Resealable Bag

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