Was going to make these this afternoon, but I only have bread flour and white wheat flour at the moment. I do not have any of the barley malt necessary for the alternate white wheat only recipe. I do happen to have vital wheat gluten on hand, would adding that to the white wheat help at all? Or should I just go the bread flour route (2cups) and white wheat (1 cup)? I think the recipe calls for 3 cups flour total? I'm willing to experiment. :) I suggest replacing the all-purpose with an equal amount of bread flour. Frank @ KAF.

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