DescriptionHigh-protein flour absorbs more liquid than medium-protein flour. When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour (or more, in order to produce dough thats the consistency the recipe calls for). Super when you're making rye or other whole-grain breads that have trouble rising their highest. (from King Arthur Flour)
Unbleached Hard Spring Wheat Flour, Malted Barley Flour (A Natural Yeast Food), Niacin (A B Vitamin), Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (A B Vitamin).