Wheat Bread Flour

Wheat bread flour is a special type of wheat flour with a higher protein content (typically 11-13%), which creates a strong gluten network ideal for yeasted baking. It is used primarily for making bread, rolls and other leavened baked goods, where it ensures a good crumb structure and elastic dough. Compared to plain flour, it absorbs water more effectively and produces airier, longer-lasting baked goods. It can be combined with rye or wholegrain flour for a more pronounced flavour and higher fibre content. It is an essential ingredient for any home baker who wants great results with yeasted dough.