Dealing with regional variations in flours is always tricky. Because I have a bunch of whole wheat flour I need to use up, I guess I'll just tough it out and try making the brown bread with U.S.-style flour :) King Arthur Flour makes something they call "Irish-Style Wholemeal Flour" (link below) Does anyone know how it stacks up? http://www.kingarthurflour.com/shop/items/king-arthur-irish-style-wholemeal-flour-3-lb Liz (NJ)