Ron Graves · @rantsfromron
22nd Aug 2014 from TwitLonger
@suejaneizzard Be aware that the protein (gluten) structure of these older forms is less robust than in modern, hybridised, wheats, so take care not to over-work the dough.
And they might not rise as well but, in my experience, the difference is small.. If you do find that, a teaspoon of caster sugar might help, and as with all bread, salt is essential, not just for flavour but for controlling the yeast. I find 2 level teaspoons of fine sea salt per 2lb loaf about right (that's measuring spoons).