I ran ran across a couple of quick bread recipes in the Guardian that
I'd like to try, but I'm not certain how the British names for the
various flours translate into what I can buy at my American
supermarket.

If some kind person in the UK could describe what the flours are, I'll
take it from there.

Wholemeal self-raising flour
Medium oatmeal
Strong brown flour

TIA!

- Mark

Mark A.Meggs wrote:
> I ran ran across a couple of quick bread recipes in the Guardian that
> I'd like to try, but I'm not certain how the British names for the
> various flours translate into what I can buy at my American
> supermarket.
>
> If some kind person in the UK could describe what the flours are, I'll
> take it from there.
>
> Wholemeal self-raising flour
http://www.allinsonflour.co.uk/produ...ing-flour.aspx

> Medium oatmeal

http://www.goodnessdirect.co.uk/cgi-...dium__3kg.html

or
http://tinyurl.com/3m92to

See the picture as you open it.

> Strong brown flour

http://www.bbc.co.uk/dna/h2g2/A2198586

HTH

On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
wrote:

>Mark A.Meggs wrote:
>> I ran ran across a couple of quick bread recipes in the Guardian that
>> I'd like to try, but I'm not certain how the British names for the
>> various flours translate into what I can buy at my American
>> supermarket.
>>
>> If some kind person in the UK could describe what the flours are, I'll
>> take it from there.
>>
>> Wholemeal self-raising flour
>http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>

I don't think this is available in the states. Whole-wheat flour
isn't a problem. But the only self-rising flours I'm aware of are
either "regular" white flour or corn (maize) meal mixes.

I'll have to add some baking soda or baking powder.

>> Medium oatmeal
>
>http://www.goodnessdirect.co.uk/cgi-...dium__3kg.html
>
>or
>http://tinyurl.com/3m92to
>
>See the picture as you open it.
>

May not be available. Most American oats are "rolled" oats. Steel-cut
oats are easy to find, but I don't think I've ever seen ground oats.

>> Strong brown flour
>
>http://www.bbc.co.uk/dna/h2g2/A2198586
>

Not a problem - high-gluten flour should be easy to find.

>HTH
>

Thanks!

- Mark

Mark A.Meggs wrote:
> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
> wrote:
>
>> Mark A.Meggs wrote:
>>> I ran ran across a couple of quick bread recipes in the Guardian
>>> that I'd like to try, but I'm not certain how the British names for
>>> the various flours translate into what I can buy at my American
>>> supermarket.
>>>
>>> If some kind person in the UK could describe what the flours are,
>>> I'll take it from there.
>>>
>>> Wholemeal self-raising flour
>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>
>
> I don't think this is available in the states. Whole-wheat flour
> isn't a problem. But the only self-rising flours I'm aware of are
> either "regular" white flour or corn (maize) meal mixes.
>
> I'll have to add some baking soda or baking powder.

Yes you can. Just be sure that the flour isn't 'strong' ie high protein.

>
>>> Medium oatmeal
>>
>> http://www.goodnessdirect.co.uk/cgi-...dium__3kg.html
>>
>> or
>> http://tinyurl.com/3m92to
>>
>> See the picture as you open it.
>>
>
> May not be available. Most American oats are "rolled" oats. Steel-cut
> oats are easy to find, but I don't think I've ever seen ground oats.

I think you will find rolled are ok. Experiment with it.


>
>>> Strong brown flour
>>
>> http://www.bbc.co.uk/dna/h2g2/A2198586
>>
>
> Not a problem - high-gluten flour should be easy to find.
>
>> HTH
>>
>
> Thanks!

My pleasure!

Mark A.Meggs wrote:
>
> May not be available. Most American oats are "rolled" oats. Steel-cut
> oats are easy to find, but I don't think I've ever seen ground oats.


Quaker Oats makes rolled oats which are called "old fashioned." They
also make "quick 1-minute" oats which are rolled oats that have been
chopped a bit. I use them in oatmeal cookies. If you take either one
and spin it in a food processor with a steel blade for a while, you get
ground oats or oat flour. I use it all the time in baking. I like the
flavor.


--Lia

"Ophelia" > wrote in message
...
> Mark A.Meggs wrote:
>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
>> wrote:
>>
>>> Mark A.Meggs wrote:
>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>> that I'd like to try, but I'm not certain how the British names for
>>>> the various flours translate into what I can buy at my American
>>>> supermarket.
>>>>
>>>> If some kind person in the UK could describe what the flours are,
>>>> I'll take it from there.
>>>>
>>>> Wholemeal self-raising flour
>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>>
>>
>> I don't think this is available in the states. Whole-wheat flour
>> isn't a problem. But the only self-rising flours I'm aware of are
>> either "regular" white flour or corn (maize) meal mixes.
>>
>> I'll have to add some baking soda or baking powder.
>
> Yes you can. Just be sure that the flour isn't 'strong' ie high protein.
>
Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp per
pound) plus a 1/4tsp salt.
However, AP flour in Canada and the northern US is quite high in protein and
makes good bread. It is also (I think) higher in protein than UK plain
flour. Therefore, I would be inclined to use cake and pastry flour or a
blend of C&P with AP. Why the salt is added I don't know but it seems
unnecessary and when I made this flour many moons ago, I left it out.
Perhaps Ophelia can help me out here! SR flour is readily available in
Canadian supermarkets.
Graham

On Sat, 04 Oct 2008 18:55:25 -0400, Julia Altshuler
> wrote:

>Mark A.Meggs wrote:
>>
>> May not be available. Most American oats are "rolled" oats. Steel-cut
>> oats are easy to find, but I don't think I've ever seen ground oats.
>
>
>Quaker Oats makes rolled oats which are called "old fashioned." They
>also make "quick 1-minute" oats which are rolled oats that have been
>chopped a bit. I use them in oatmeal cookies. If you take either one
>and spin it in a food processor with a steel blade for a while, you get
>ground oats or oat flour. I use it all the time in baking. I like the
>flavor.
>
>
>--Lia

Thanks Lia,

I'm going to have to experiment. The picture in the link shows what
looks to me to be coarsely ground whole oats - oat grain ground in a
mill with steel burrs or stones. Rolled oats are run between 2
closely spaced steel rollers and flattened into the flakey stuff that
we call oatmeal.

I don't know what effect the difference will have on the final
product. The quick bread in question is Scottish bannock - similar in
concept to American johnnycake.

- Mark

Mark A.Meggs wrote:
> On Sat, 04 Oct 2008 18:55:25 -0400, Julia Altshuler
> > wrote:
>
>> Mark A.Meggs wrote:
>>>
>>> May not be available. Most American oats are "rolled" oats.
>>> Steel-cut oats are easy to find, but I don't think I've ever seen
>>> ground oats.
>>
>>
>> Quaker Oats makes rolled oats which are called "old fashioned." They
>> also make "quick 1-minute" oats which are rolled oats that have been
>> chopped a bit. I use them in oatmeal cookies. If you take either
>> one and spin it in a food processor with a steel blade for a while,
>> you get ground oats or oat flour. I use it all the time in baking.
>> I like the flavor.
>>
>>
>> --Lia
>
> Thanks Lia,
>
> I'm going to have to experiment. The picture in the link shows what
> looks to me to be coarsely ground whole oats - oat grain ground in a
> mill with steel burrs or stones. Rolled oats are run between 2
> closely spaced steel rollers and flattened into the flakey stuff that
> we call oatmeal.
>
> I don't know what effect the difference will have on the final
> product. The quick bread in question is Scottish bannock - similar in
> concept to American johnnycake.

Lia's advice is good

Graham wrote:
> "Ophelia" > wrote in message
> ...
>> Mark A.Meggs wrote:
>>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
>>> wrote:
>>>
>>>> Mark A.Meggs wrote:
>>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>>> that I'd like to try, but I'm not certain how the British names
>>>>> for the various flours translate into what I can buy at my
>>>>> American supermarket.
>>>>>
>>>>> If some kind person in the UK could describe what the flours are,
>>>>> I'll take it from there.
>>>>>
>>>>> Wholemeal self-raising flour
>>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>>>
>>>
>>> I don't think this is available in the states. Whole-wheat flour
>>> isn't a problem. But the only self-rising flours I'm aware of are
>>> either "regular" white flour or corn (maize) meal mixes.
>>>
>>> I'll have to add some baking soda or baking powder.
>>
>> Yes you can. Just be sure that the flour isn't 'strong' ie high
>> protein.
> Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp
> per pound) plus a 1/4tsp salt.
> However, AP flour in Canada and the northern US is quite high in
> protein and makes good bread. It is also (I think) higher in protein
> than UK plain flour. Therefore, I would be inclined to use cake and
> pastry flour or a blend of C&P with AP. Why the salt is added I
> don't know but it seems unnecessary and when I made this flour many
> moons ago, I left it out. Perhaps Ophelia can help me out here! SR
> flour is readily available in Canadian supermarkets.
> Graham

http://southernfood.about.com/cs/bre...rise_flour.htm

"Ophelia" > wrote in message
...
> Graham wrote:
>> "Ophelia" > wrote in message
>> ...
>>> Mark A.Meggs wrote:
>>>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Mark A.Meggs wrote:
>>>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>>>> that I'd like to try, but I'm not certain how the British names
>>>>>> for the various flours translate into what I can buy at my
>>>>>> American supermarket.
>>>>>>
>>>>>> If some kind person in the UK could describe what the flours are,
>>>>>> I'll take it from there.
>>>>>>
>>>>>> Wholemeal self-raising flour
>>>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>>>>
>>>>
>>>> I don't think this is available in the states. Whole-wheat flour
>>>> isn't a problem. But the only self-rising flours I'm aware of are
>>>> either "regular" white flour or corn (maize) meal mixes.
>>>>
>>>> I'll have to add some baking soda or baking powder.
>>>
>>> Yes you can. Just be sure that the flour isn't 'strong' ie high
>>> protein.
>> Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp
>> per pound) plus a 1/4tsp salt.
>> However, AP flour in Canada and the northern US is quite high in
>> protein and makes good bread. It is also (I think) higher in protein
>> than UK plain flour. Therefore, I would be inclined to use cake and
>> pastry flour or a blend of C&P with AP. Why the salt is added I
>> don't know but it seems unnecessary and when I made this flour many
>> moons ago, I left it out. Perhaps Ophelia can help me out here! SR
>> flour is readily available in Canadian supermarkets.
>> Graham
>
> http://southernfood.about.com/cs/bre...rise_flour.htm
Yes, O, but why the salt?
Graham

Graham wrote:
> "Ophelia" > wrote in message
> ...
>> Graham wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> Mark A.Meggs wrote:
>>>>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>> Mark A.Meggs wrote:
>>>>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>>>>> that I'd like to try, but I'm not certain how the British names
>>>>>>> for the various flours translate into what I can buy at my
>>>>>>> American supermarket.
>>>>>>>
>>>>>>> If some kind person in the UK could describe what the flours
>>>>>>> are, I'll take it from there.
>>>>>>>
>>>>>>> Wholemeal self-raising flour
>>>>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>>>>>
>>>>>
>>>>> I don't think this is available in the states. Whole-wheat flour
>>>>> isn't a problem. But the only self-rising flours I'm aware of are
>>>>> either "regular" white flour or corn (maize) meal mixes.
>>>>>
>>>>> I'll have to add some baking soda or baking powder.
>>>>
>>>> Yes you can. Just be sure that the flour isn't 'strong' ie high
>>>> protein.
>>> Most recipes call for 1tsp baking powder per cup of AP flour (or
>>> 4tsp per pound) plus a 1/4tsp salt.
>>> However, AP flour in Canada and the northern US is quite high in
>>> protein and makes good bread. It is also (I think) higher in
>>> protein than UK plain flour. Therefore, I would be inclined to
>>> use cake and pastry flour or a blend of C&P with AP. Why the salt
>>> is added I don't know but it seems unnecessary and when I made this
>>> flour many moons ago, I left it out. Perhaps Ophelia can help me
>>> out here! SR flour is readily available in Canadian supermarkets.
>>> Graham
>>
>> http://southernfood.about.com/cs/bre...rise_flour.htm
> Yes, O, but why the salt

I don't use salt anyway, I use something called Lo Salt. It worked the
same))