I wanted to share this dialogue with you from a visitor to Marmee's Bread Market - it is to Kristi HomeBaker's credit that she is willing to
take my recipes and get creative and make them work for her and the way she bakes for her own family - I LOVE to see creativity like this!
AND the willing to try it - hey, if it flops - you can always make bread crumbs!
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Hi Marmee! 
I had a question about a couple of recipes.  I've noticed that they are calling for bread flour.  What exactly is that, if I mill my own?  I currently have both hard white and also soft white wheat.  I also have spelt and kamut.   What would I do to make a "bread flour"?  I currently use hard white, spelt, and kamut together for my bread.  I'm looking forward to trying your recipe for sub rolls, but was just wondering which flour to use.  Also, in that recipe, you call for potato flakes.  What does that do?  Is that omittable?  I have a son who has a mild potato allergy, so I'd like to avoid that if at all possible.

Thanks for your help! ~ Kristi
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Hi Kristi,
"Bread flour" is a high gluten flour made especially for bread bakers.  It is "unbleached" - if you mill your own - I do too - but not for the recipes where I call for "bread flour" -
Milling your own-- you could use Prairie Gold Wheat that has a high protein content - but anytime you substitute freshly milled "whole" wheat - you will not get the same result as the recipe made with "unbleached bread flour" as the bread flour is commercially milled and has the bran/germ/ etc. removed to leave you with a fluffy bakery type baked good instead of "whole-wheaty" -- I hope that makes some sense -- I realize it is not the most nutritious but when I do some of my recipes they are to try to make things like you would buy in a bakery and not 100% whole wheat items.
I am pretty sure you could make the sub rolls with your "Substitute" flour - but they would not in anyway turn out like mine using the "unbleached" most different would be texture/denseness etc.  But since you all are used to that flour - it would be edible?
Potato flakes usually add fluffiness and a bit of a flavor - just omit - but again the results will not be the same as with it and the exact ingredients called for.
~ Marmee
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Thanks Marmee!   I'll try it with my flours and just see how it goes.  If it is a total flop, we'll get some bread flour and stick to the recipe.  I appreciate your help! ~ Kristi
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Marmee ~  
I just wanted to let you know that the sub rolls were a HUGE hit!  I increased my ratio of kamut and spelt to Prairie Gold and added some dough enhancer. I also left out the potato flakes.  The recipe is a definite keeper!  My crew is just going on and on about how awesome lunch was today.  Thanks again for your help!   
I mix my grains together before I mill them.  So I used 1 1/2 cups of kamut, 1 1/2 cups of spelt, and about 2 cups of Prairie Gold.  Put them all in a bowl and just used my hands to blend them together.  Ran the bowl of grains through my Wonder Mill.
 
I then followed your directions, except left out both the garlic and the onion. (My crew wanted plain)  I also left out the potato flakes, as my youngest has a mild potato allergy and we try to avoid potato as much as possible.  After I added the first 3 cups of flour, I added a heaping tablespoon of dough enhancer. 
 
I followed the rest of your directions.  I did have to add the extra 1/2 cup flour.  I let mine rest the full 20 minutes in the bowl, and it had not risen quite like yours did in the video.  That did make me nervous, but it turned out fine in the end. 
 
To let them rise, I turned on the oven just long enough for it get warm.  Then I turned OFF the oven and set the pan of rolls in there.  It only took about 20 minutes for them to double in size.  Then I turned on the oven and baked as directed.   I got 9 rolls rather than 12.  Mine may have been larger, or it may not have gone as far since it didn't rise as large in the bowl.
We are actually considering using this recipe for regular bread in the future.  I'll have to try it out next time.
 
Thanks again! ~ Kristi 
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