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Old 02-19-2019, 11:23 PM   #1
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Tips for 100% whole wheat bread?

I was cleaning out my baking cupboard, and found about ten pounds of whole wheat flour. Iím sure itís all good, it was stored in ziplock bags very well sealed. I do also have a bag of gluten, which I understand is a good additive when making bread from 100% whole wheat.

Do yíall have any tips about making 100% whole wheat bread, so itís nice and soft, and not too dense or chewy? I usually make whole wheat bread with a 1 to 3 ratio of whole wheat and AP or bread flour. Even then, Iíll add about 2 tsp of gluten per cup of whole wheat flour.

Any help or tips you might have would be very much appreciated!

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Old 02-20-2019, 08:32 AM   #2
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I've never found it necessary to add gluten or bread flour to WW - I still get it too fluffy, if I let it rise too long. Just don't add too much flour - keep it moist, and you should be fine.
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