On Wed, 3 Feb 2016 12:30:22 -0000, "Ophelia" >
wrote:

>
>
>"S Viemeister" > wrote in message
...
>> On 2/2/2016 8:28 PM, Je?us wrote:
>>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>>
>>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>>> on their own.
>>>>>
>>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>>
>>> I did 30% wholemeal... the research shall continue until I think I've
>>> got it right. At some point I'll start experimenting with spelt as
>>> well.
>>>
>> I have some spelt in the freezer - I should do something with it.
>
>I've never had that! Does it bake up like regular bread? How about gluten?

In my experience, the main difference is price.

--
Bruce