More than white flour, you got options.

Bread, so evil but so yummy. 

There are different things that can be done to a basic dough to give it your own special grooviness.

Sweeter dough? Add 2 Tbs honey or brown sugar or molasses.

Garlicky dough? Switch your salt for Adobo Crillollo and add fresh or powdered garlic. Maybe 2 tbsp of grated Parmesan for fun.

Prettier dough? Add finely chopped craisins or other dried fruit to a sweet dough. Italian herbs to a garlicky or pizza dough. Savory herbs like rosemary or tarragon or caraway seed or fennel spark up a hearty loaf.

Don't be skerred, it's just bread. Try your own additions, if you like it - yay!, if not, maybe something else will do it for you.

Bread dough is not just about the nifty additions, the flour you use is important to taste and texture as well.

All Purpose White Flour : Good enough to get away with, if'n that's all ya gots in the cupboard. It won't rise as high - it's got gluten but not the mad amounts you need for really pouffy bread.

Bread Flour : Now, we're talking! It's got a higher gluten amount than APW and all the Wonder Bread whiteness you could ever want.

White-Wheat Flour : About equal to APW when it comes to gluten, gives the bread a slightly more ivory tone.

Whole Wheat Flour : Yeah, it looks like your normal wheat bread color but has a bit less gluten in it than APW. It's also a little tougher, as it's a whole grain.

Semolina (Durum) Flour : This is the pizza/pasta flour. It makes your Italian bread chewy. You will have to hit a moderately upscale grocery to find it (or even get them to order it in) Higher in gluten than APW

Rye Flour : This is what gives Rye and Pumpernickel bread their distinctive flavors. It's easier to find than Semolina, but not by much. I'm working on my Pumpernickel recipe, will post when I've got it share-worthy. About the same gluten as Whole Wheat.

Oat Flour : I'm sure someone sells this - but I ain't buying it. Pfft, man, I'm cheap.  Get a box of your favourite Oatmeal and stick it in an electric mini chopper. Oatmeal keeps the bread moister and gives it a springy texture. About the same gluten as Whole Wheat.

Milled Flax Seed : Lots of positive health benefits. Thumbs up to the omega vitamins and whatnot. Very low gluten.

There are many many more types of flour... oh yeah. Do your research on what you wanna use and get down with it. If I've used it with pleasant results, I'll add it later. If not, have fun exploring...


Now that you've seen the list... how does it apply?

My personal bread recipe calls for 4.5 cups of flour like substance. I try to keep at least 2 cups of bread flour in the mix. Too much less and your bread won't rise as high. If you really need to use less than that, try to keep at least 3 cups of APW in the mix or add a packet of Vital Wheat Gluten. That's extra gluten you can sprinkle in to help the dough rise high.

The other 2.5 cups.... mix and match what works for you. I rarely go over 1/2 c of milled flax in my doughs. It has very low gluten. Get all mad scientisty about it. It's fun.