How much vital wheat gluten?

Question

I am trying to bake whole wheat bread, and, not surprisingly, it came out very dense. I heard that you are supposed to add vital wheat gluten to correct the problem. The box said 4 tsp/ loaf but I have also heard 1 T/ cup flour. How much are you supposed to use? Does anyone have a good 100% whole wheat recipe that rises well that doesn't require a bread machine?

Answer 1

Ok home made whole wheat bread is a very dense loaf. Yes that is correct 1 tablespoon of vital wheat gluten per 1 cup of flour .  I love to make bread. How do you feel about white wheat flour? what brand of flour are you using? I am a flour snob and I ONLY use king arthur. I know it sounds awful but it is true. I have found that it make a superior loaf it Has NO chemicals or processing of any kind. Other than being ground up. You can get it at the big MARt store as well.  Technically no recipe has to be made in a bread machine, the only thing is you have to watch how much liquid that you add so you can still handle the dough. Have you ever been to Kingarthurflour.com they have a ton of recipes that are very tasty.  When I made whole wheat bread I use 50 -50 whole wheat and white wheat and that makes for a far better bread.      I do my mixing in a kitchen aid and finish kneading by hand.

about 3-5 minutes. also if you crush up a vitamin C tablet and use a large pinch which is about 1/4 of the tablet this will improve the bread as well. Or you can mix all of the water and 1/2 of the flour and let it sit over night this will allow the flour time to absorb the liquid and the bread will be better as well

I hope that this helps

Janice    

Answer 2

It's wheat bread not rocket science.

Complete illiterates have been doing this for thousands (yes, thousands) of years without need for machines or recipes.

Too much reliance on instruction and not enough experience. If you must carve your own path in the world learn from it.

Be one with your surroundings.

Keep trying, don't give up.