How much glutin should I add to 32 oz loaf of rye bread to increase its structure and hopefully rise higher?
more than a tablespoon per loaf, it will taste like cardboard. it would be helpful to know you recipe. most of the rye recipes I've seen posted on this site don't have any gluten added- and the results are fabulous, so suggest that you focus on technique and following closely a recipe you like, rather than the gluten per se... Try typing "rye" in the search box... And please post your recipe... Good luck!
information about process, temperatures, and other helpful stuff. So far we know that it's a rye bread and you make it in a 32 oz. loaf; that's not much to go on.