Tips for 100% whole wheat bread?

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JustJoel

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I was cleaning out my baking cupboard, and found about ten pounds of whole wheat flour. I’m sure it’s 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 y’all have any tips about making 100% whole wheat bread, so it’s 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, I’ll add about 2 tsp of gluten per cup of whole wheat flour.

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