Hi, I have a great simple (flour, water, salt, yeast) recipe/technique for white bread using 'bread' flour - it's a white, high gluten flour. I've tried simply substituting wholemeal flour and I'm ending up with a very dense loaf. Because it also seemed quite dry I've been adding slightly more water each time but this hasn't really helped. I've just read a post in this group that suggests pure wholewheat flour doesn't rise as well because the shards of bran cut through the gluten strands. The solution given was to add a percentage of high-gluten flour. Before I go down this road I wanted to see if there are any other general things I should be doing when substituting wholewheat flour into a recipe. Any help would be greatly appreciated! Thanks! Paul
- posted
15 years ago