I want to make this recipe, but I'm not sure if "wholemeal flour" in England is the same as "whole wheat flour" in the US.
Whole meal is courser, but whole wheat can also work. Personally, I think whole meal makes better breads
I think it is made from soft wheat, and not from hard wheat. You might like to try using whole wheat pastry flour. King Arthur carries Irish Wholemeal Flour if you want to order and report back. The recipe sounds quite nice.
I'll try working with the flours in my pantry first, and try to pick up the KA Irish flour soon. Simple enough recipe to experiment with. Thanks for the input.
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