I have always added extra gluten to my bread dough (fresh milled hard red, water, oil, honey, salt, then the extra gluten), mainly because when I first started, that was recommended so it would be most like what we find on the shelf. It ends up being about 4 grams per cup of flour (about 2 tsps).
I have recently read that extra gluten is not necessary even in fresh milled 100% whole grain flour, as long as the kneading is done properly. Can anyone speak to this from experience? I would rather not add it if i don't have to.