How to make chewy 100% whole wheat bread
The person who receives my whole wheat protein bread prefers a chewier crumb. Since this bread is already made with 100% whole wheat, I cannot increase the whole wheat content any further. Do you have any suggestion on how to make it "chewier" while not comprising the relatively airy and soft chewy characteristics of my bread?
The flour I use (Giusto High Protein) already has 14.6% protein.
I'm thinking about adding gluten to my bread, but have no clue how much to use...