Good substitute for first clear flour?

I googled and I'm flustered.

I got my new "the rye baker book" and liking the recipes, but many call for first clear or high gluten flour. Me, being the cheapskate that I am, wanna use something.. well.. cheaper!

Anyone used something else that worked just as well? Bread flour?

Thanks,

Bread Lee

Adding vital wheat gluten at a level of 2.5% to 3% of the bread flour weight will greatly strengthen the dough. Absorption should be increased accordingly.

Bob

Thanks! I got some and will add it.