Bread made from entirely whole wheat flour can be somewhat low-rising. It seems that this is what people expect when they use all whole wheat. BUT it doesn’t have to be this way. The secret of getting the dough to rise higher is to use a teaspoon each of vital wheat gluten and powdered soy lecithin per loaf. Together these things act as a dough enhancer, and the bread rises beautifully.
Tip of the Week
Great tip, love it.
Going to pass this insight onto my boyfriend– he’s recently gotten very into bread making, but sometimes the loaf comes out a little flat. Thanks!
Love this – Thanks!
Such a great tip! I always wondered if you could do all whole wheat.