I have been experimenting with Gluten Flour to coax a better rise out of my 100% whole-wheat bread which is my staple, small amounts have not made a significant difference;
wanting a high protein loaf, today I bit the bullet and went all out. I combined 250g freshly ground whole-wheat flour (soaked overnight), 250g Rye Flour 100g Gluten Flour, yeast, oil, salt, Vitamin C tablet, Caraway seeds, Fennel seeds, and 470g water. This was the result, a very light loaf of bread and despite 82% hydration remarkably easy to handle. Baked in a Lodge Cast Iron Dutch oven, it was actually stiff enough to have been baked on a stone
