Nov

My first loaf of 100% Whole Wh…

My first loaf of 100% Whole Wheat was only about 1/2 size of normal & VERY heavy. What can I do to improve it next time? Any recipes? #fb

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Carolyn Ritter says:

November 9, 2009 at 6:12 am

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).