A GRE question for our times

Due to the global coronavirus pandemic, only all-purpose and whole wheat flour are available at the supermarket (if at all). All-purpose is sold in 5-pound bags and whole wheat is commonly sold in 2-pound bags. The internet-famous no-knead bread recipe that everyone is making (in order to exert a modicum of control over something in their lives) calls for 400 grams of bread flour. One of the key differences in flour types (« though not the only! » interjects Alex, aka “frenchguycooking”) is protein content. Conveniently for us, The King Arthur Flour Company prints their flours’ protein content directly on the packaging. The all-purpose and whole wheat flour that we were able to buy are 11.7% and 14% protein, respectively. Furthermore, thanks to the internet, we discover that their bread flour, currently unavailable everywhere, is 12.7% protein. How many grams (rounded to the nearest integer) of all-purpose flour do we need to combine with how many grams of whole wheat flour to approximate the protein content of bread flour to use in the no-knead bread recipe?

Cross-section of a loaf of no-knead bread
A loaf of no-knead bread, cut in half

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