Description
Manitoba flour takes its name from the Canadian province where a high-protein soft wheat was grown. Today it means a "strong" flour, with gluten able to withstand long rises.
I use a portion of it in bread, together with wholemeal or spelt flour, to give the dough structure and softness.
I use a portion of it in bread, together with wholemeal or spelt flour, to give the dough structure and softness.
