I always start with a little less water than a recipe calls for and only add it if I think the dough is too dry. I had to add all the liquid plus over 1/4 cup more. I will tell you why in a moment. At the end of my bread machine's dough cycle there was a huge mass of dough. I punched the dough down, kneaded it slightly, and formed the dough for my bread pan. After letting the dough rise for about fifty minutes I expected find it had risen slightly, but to my amazement, it had completely doubled in size. I put it in the oven and there was an immediate oven spring. When the bread was done (baked at 350F. for about forty minutes) and letting it, cool I found that the bread was just as light and fluffy as my white bread. It did not have a white bread taste though nor did I expect that. It had a slightly nutty flavor with less sweetness that my white bread (I had used the same amount of sugar). The crumb was tight and uniform, just right for sandwiches.

Since then I have used the flour for rolls, honey oatmeal bread and many loafs of bread. The flour has not failed me yet.
 

The flour is certified to be chemical free. To me this is more important than being labeled "organic".
 

This flour has an amazing 16.6% protein level. It has an extremely high gluten content. Strong flours absorb more liquid. This flour is not exception. I haven't quite determine how much to increase the liquid in my recipes but it will be by at least 1/4 cup and maybe more. Far from being a defect this only indicates that the flour is indeed very high in protein/gluten. Prairie Gold Whole Wheat Flour is made from white winter wheat flour but has a tan color. I found the flour at my local Walmart but can be ordered directly from Wheat Montana. I have been told that their web site will soon have additional outlets listed soon.
 

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