Sublime

Sorghum

whole wheat, whole grain, multigrain, seven-grain, live grain, stone-ground, and so on.

strong white flour makes white bread and adding wholemeal flour makes brown bread. The clue to wholemeal flour is in the name; it contains the whole, fibre-filled wheat seed. In white flour, the bitty husk is filtered out.

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.