Wheat flour is, in principle, a flexible, swellable substance, which makes it possible to bake beautiful, tall bread from wheat flour. The more extreme and continental the climate, the better the quality of the wheat, provided that the soil has good water management and humus. The transition to mass production shifted the characteristics of wheat to a less steely, but floury and high-yielding one. For this reason, it is necessary to add a tablespoon of wheat bran to a bread weighing 500-700 grams at home (for baking in a bread machine, for example) from commercially available flour.