To what others have said I can add that if you divide the stated protein content per serving by the stated serving size you get about 13%. A wheat farmer of my acquaintance tells me that that's good. (By "hard" is meant in particular a type of high-protein wheat that's good for bread.) And I've also tried the hard red type from Walmart, this very brand, and it too is terrific, and for a very good price. Here's a tip to get off the top which is a killer: take a claw hammer and with the claw under one of the corners tap up, forcefully, on the head of the claw hammer with a rubber mallet. Othewise you could hurt your hands getting the top off. I should also relate that I didn't used to get very good results with whole-wheat flour and my old bread machine, which doesn't have a special cycle for whole wheat. I theorized that the bran on the whole wheat was preventing the kneading from having the proper effect. So I got the idea of first running the bread machine on the knead-only cycle but WITHOUT yeast. That takes 50 minutes on my machine. Then I take the dough out and roll it out with my hands and sprinkle some of the yeast on top and then fold the dough over, flatten it again, and repeat several times until the packet of yeast is in many layers throughout the dough. I then plop it back in the bread machine and restart to machine, with the standard bake setting, as though I had not performed the 50-minute kneading step. I get a perfect loaf every time with my double-kneading approach (with the yeast being added after the first kneading).
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