In India majority of the breads consumed are made from All Purpose Flour. We do not get the variety of flours for bread baking as available in the US. Pity i don't get King Arthur's flour in my city in India. Since i prefer home made breads as a healthy option, i grind wheat at home and use Whole Wheat Flour only. i have never come across the concept of Bread Flour in India. i follow Paul Hollywood's recipe and the only change i make is the replacement of all purpose flour with whole wheat flour. The bread turns out to be real soft, yet, the only hitch, as mentioned by Craig above, it becomes too dense. Probably, because of the usage of Olive Oil and the higher protein contents in the whole wheat flour. How can i make it less dense inspite of using whole wheat flour? i do not wish to make use of All Purpose Flour. i use scale for measuring the flour. Am also planning to experiment with Josey Baker and James Morton's recipes and would be replacing the APF with WWF. i might face the same problem. Kindly advice. Thanks.

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