Organic High-Protein Bread Flour

I mix this with red fife, black emmer and rolled oats to make a very tasty loaf. It gives the whole what a little extra rise and softness. Makes delicious toast and it's good for sandwiches the first few days. Yum.

I've tried nearly all the Janie's flours, and this is the one I like best for rustic, high hydration, picturesque loaves with outstanding flavor.
I had to get the hang of a couple things. First, I use higher hydration than I would with a grocery store white bread flour. I've found 80% water/flour hydration works great for my style of baking.

Second, this flour has a definite brownish hue. It looks like a whole wheat loaf, but it tastes and handles somewhere in between white flour and whole wheat. I love the flavor and texture this flour brings. Just something to be aware of as you experiment.

I love this flour! It's now my go-to. I use 80% bread flour/20% whole grain red fife in most of my baking. You might have to experiment a little to get the results you want (make small loaves at first!) but its worth the time spent.

I had high hopes for this flour. My regular flour is out of stock and I've ordered other products from Janie's that I really like. As a couple others mentioned this didn't behave like normal, high gluten flour. It proofs very quickly so you need to keep a close eye on it so that it doesn't over proof and the oven spring isn't what I expected. The taste has been good and I will continue to work with what I have left and make the best of it. The whole grains Janie's offers are really good and are worth checking out, especially if you have a grain mill available.

My sourdough always turned out flat with grocery store bread flour and had literally no dough strength. The High Protein flour from Janie’s was a total game changer! You’ll immediately notice the difference in dough strength even with a high hydration. I’ve gone through several pounds of the High Protein flour and every loaf has turned out with great oven spring and open crumb.

I acquired some hard spring wheat, the Glenn variety, produced by JM recently but only just now combined it with some Russian rye flour. The starter was Red Fife and then about 8% Glenn with the remainder being some unknown rye from a Russian flour mill, imported via Brooklyn, where many Russians live apparently.

The loft and texture of the crumb was superior to a 90% rye dough. It rose well three times and made a nice loaf. Rye is notoriously difficult to manage so the dough had to be kept rather 'wet' compared with more conventional practice. I did not require a two-stage baking process and the loaves had a nice spring, medium thick crust, and a nice balance of rye to wheat flour flavours, although I did create a starter that lived and crowned, then went a bit sour before I used it on the following day to make this rye-wheat experiment.

The difference is that the 10% wheat flour was an excellent variety able to assist the rye grass dough in rising past its normal point. Since many people resist the health benefits of rye on the basis of its texture and taste and the 'brick-like' solidity of the loaves, such an assist might encourage more to eat rye. Because rye is of benefit to those with diabetic tendencies, has more trace minerals and vitamins than wheat, as well as more protein and fibre, this may be of use. Cultures in Eastern Europe have long known the benefits of rye to one's diet. The rye bread one sees in the stores made using a modified Chorleywood Process, with 20% rye flour are better than naught but still are not proper rye bread.

In any event, this variety of wheat flour, Glenn, is superb and judging from its performance in conjunction with rye would be a 'star performer' in any other variety of bread one might make.