My copy of the Norwegian Mountain Loaf recipe calls for "whole wheat bread flour" but I can only find whole wheat flour and bread flour. Which should I use?
Nigella's Norwegian Mountain Loaf (from HOW TO BE A DOMESTIC GODDESS) is a hearty bread made with a combination of wholemeal bread flour, rye flour and seeds. The US recipe suggests using whole wheat bread flour, which can be bought in the US but is more tricky to find than in the UK.
However, many regular US whole wheat flours have a high gluten (protein) content and it is the gluten content that is important for breadmaking as it stretches when the bread rises, giving a lighter and more open texture. To check the gluten level, look for the protein content in the nutritional information on the side of the package. You need a protein content of at least 14%, so at least 5g protein per ¼ cup. In our experience the stoneground whole wheat flours tend to have higher protein contents. If you can't find a higher gluten whole wheat flour then we suggest using half whole wheat flour and half white bread flour, as this will prevent the bread from being too dense and cake-like.