Granary flour Granary is the proprietary name of a blend of brown and rye flours and malted wheat grain. The malted grain gives this bread its characteristic sweet and slightly sticky flavour and texture. It is available from most stores Graham flour popular American This flour is slightly coarser than whole meal (whole-wheat). It is named after the Reverend Sylvester Graham a 19th-century Connecticut cleric, who developed the flour and advocated using the whole grain for bread-making because of the health benefits bran Brown flour This flour contains about 85 per cent of the original grain, with some of the bran and wheat germ extracted. It produces a lighter loaf than 100 per cent wholemeal (whole-wheat) flour, but retains a high percentage of the nutritious wheat germ Strong bread flour Strong bread flour whether it is white wholemeal is the recommended type for bread-making Strong flours are higher in a particular kind of protein which, when mixed with water, forms gluten. It is this that gives dough its elasticity, which in turn means that air can be trapped inside the dough, and this produces a wonderfully soft loaf when cooked Semolina This high-gluten flour is made from the endosperm of durum wheat before it is fully milled into fine flour. t can be ground to a coarse granular texture or a finer flour. The finer flour used for making pasta e traditiona