100% WW- how to fix dry crumblies
Yesterday, I made Reinhart's 100% whole grain sandwich loaf from Whole Grain Breads. I ground organic white wheat berries fresh for use in this loaf. I actually doubled the 8 1/2 x 41/2 loaf tin size to fit my 13x9 pullman. I was so thrilled with the flavor/ texture of this loaf that I announced to my family that this would be our "every day" type loaf for sandwiches, french toast and such.
Now, the next day- the bread is drier and crumbly. (I did wait for it to cool completely and then it has been stored in a ziploc.)You definately couldn't spread peanut butter on a slice of it.
What can I do to prevent this? I am more of a purist and would hate to add something- but would Vital Wheat Gluten help? If so, how much to add- there seems to be some differing opinions out there on the amount. I don't know if this is totally what vwg is for since all talk about it seems to be that it makes the loaf "lighter" and "creates more oven spring"- don't know about if it prevents crumbly whole wheat bread...
Thanks in advance for help on this.
*Added by Edit: I should note that this formula used milk in soaking (overnight) 50% of the flour, and the other 50% of flour was pre-fermented (biga).