Create a healthier bread for me.
I'm trying to create a heathier loaf of bread for my personal consumption. I have a recipe for 100 % whole wheat with gluten, and a recipe for Cornell bread which uses soy.
Recently I've been modifying the 100% whole wheat recipe by grinding my own oat meal to suppliment the whole wheat, why? Because I want to fluff up the heavy whole wheat plus get the added benefits of oat flour. The recipe is still too heavy. I don't want to but have been thinking of adding regular bread flour and/or soy.
Before I waste money experimenting, does anyone have a recipe they can share? I make all my bread in a Breadman machine.
PS: I don't fully understand the rational behind adding gluten other than it's supposed to help the 100% whole wheat rise, nor do I really understand the oat flour and if it will rise easily or not, if it requires gluten too or not. I found little to nothing about 100% whole oat meal bread.
PSPS: You've all given me much to review, I promise to come back ith a recipe and technique when I feel it's working, thanks to all for the great advice and suggestions!