My whole wheat bread rises, but not as much as I'd like. I use vital wheat gluten to help, how long should I be letting is rise in the pans?
if you could include a recipe, your rise time, your baking time, etc, that would help us with some possible solutions for you.
I make 2 loaves about every other day and use a bread machine to mix the dough. This recipe makes 2 loaves.
2 1/2 C warm water (110)
1/4 C canola oil
2/3 C sugar
1 1/2 tsp salt
6 C whole wheat flour
1 1/2 T active dry yeast
3 T vital wheat gluten
After it is mixed and has risen in the bread machine, shape into loaf pans and let rise 1 hr
Bake at 350 for 30 minutes.
The sugar seems to be a generous amount. Maybe its making the bread a little heavy? I make a fairly sweet whole wheat bread, and I use less than 1/2 that amount of honey.
If you have access to a library you might benefit by checking out Peter Reinhart's book 'Whole Grain Breads'. Don't need vital wheat gluten to get beautiful loaves that are soft and rise wonderfully.
Thanks. I do have one of his books, but I haven't tried his recipe yet. I'm hoping to find something a little less involved. I bake a lot of bread for my family of 6 and the current recipe is convenient and turns out okay. If there is something equally as convenient but a little better, that would be great!
One thing comes to mind.....your one hour rise in the pans seems short. You might try watching them for two or three hours until they slow down A bit. Then you would have some idea of how long to prove for that temperature. When I do a whole wheat, with sourdough starter, my time in the pans is 3-4 hours at 75 degrees.
Haven't tried it with whole wheat but in a white flour loaf an egg white can increase the loaf 10 to 15% when using a bread machine.