When I bake my whole wheat bread I add 2 tbsps vinegar or lemon juice per 2 1/2 cups of the flour. I ususally use vinegar because the taste disappears and the lemon juice can still be tasted. Apparently the acid allows the gluten strands to develop. I hope I am not repeating what has already been posted. My time is limited so I don't have time to read every post.
Whole grain bread is a heavier loaf as you will notice when you buy whole grain at the store. But this method does make a lighter loaf.
Lynda
Originally Posted by
terlyn
I use part wheat flour bout 1/3 wheat and 2/3 white but my bread is so dense. Does anyone have a wheat bread recipe they love? We have an Amish store nearby that has the best wheat bread but they are closing.
Thanks. Terry