http://osbornz.net/amy/?p=2996 My family, my faith, knitting and my Journal Back to Joy Tue, 07 Sep 2010 22:29:31 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://osbornz.net/amy/?p=2996&cpage=1#comment-94203 Carolyn Ritter Mon, 09 Nov 2009 13:12:04 +0000 http://osbornz.net/amy/?p=2996#comment-94203 When you make 100% whole wheat bread, add gluten to it. The gluten in whole wheat does not develop as well as the gluten in white flour and the gluten is what helps the bread to rise. I think it's about 1/2 cup gluten, but I don't remember. When I make my bread, I mix some gluten flour (white) with my whole wheat flour. That gives me the best of both worlds. Sorry I don't have a recipe for 100% whole wheat but I'm willing to share my combo recipe if you are interested (it's for a bread machine, though). When you make 100% whole wheat bread, add gluten to it. The gluten in whole wheat does not develop as well as the gluten in white flour and the gluten is what helps the bread to rise. I think it’s about 1/2 cup gluten, but I don’t remember. When I make my bread, I mix some gluten flour (white) with my whole wheat flour. That gives me the best of both worlds. Sorry I don’t have a recipe for 100% whole wheat but I’m willing to share my combo recipe if you are interested (it’s for a bread machine, though).

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