Added too much wheat gluten to bread
I tried a new recipe for whole wheat bread, which used several different dough conditioners I'd not tried before. I accidentally used 1.5 times as much vital wheat gluten as was called for in the recipe (8 T. to 8 c. flour - recipe called for 5 T.). Just wondered if this is why the bread seems really chewy - kind of like it's more than 100% whole wheat!! ha ha Just wondered if anyone had any input on this - several of my family members do not like whole grains, and so with any whole grain recipe I try, I am hoping for something that will "taste good enough" to try to substitute for less healthy fare (white bread, instant white rice, etc.) - which is why I bought the expensive dough conditioners in the first place! I am hoping if I make this recipe again, it will come out better. Input please?