October 29, 2015 - 4:31am
Result of adding 100% gluten to rye
I'd like to see pictures of bread made with rye flour with a small percentage of added pure gluten (like http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz)
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I'd like to see pictures of bread made with rye flour with a small percentage of added pure gluten (like http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz)
This rye bread contains 2.5% vital wheat gluten:
http://www.thefreshloaf.com/node/41424/milwaukee-dark-rye-bread
Bob
Iv'e never baked a rye loaf with added gluten, but from what I can see in my country, all commercial rye, as well all whole wheat bread have gluten added, and both look quite the same: light, slightly fluffy and uniform, somewhat dense, slightly gummy crumb. Seems to help in those kind of loaves.