Bread with Added Wheat Gluten [Update]

  » By Keith Prickett

June 18th, 2008 - Posted in Breads |

I tried making bread with the 1/2 cup of wheat gluten added as suggested by a friend.  I mentioned it in my whole wheat bread recipe, but didn’t actually try it until now.  The result was a bread that, when sliced, looks and feels much more like what you can buy in the grocery store.  I think it’s too much like what you get in the store.  Next time I am going to try my recipe with 1/4 cup of wheat gluten instead of the 1/2 cup I added this time.  We can usually finish a loaf of bread in about a week, so it’ll take me that long before I bake another loaf.

This most recent bread also didn’t smell that great, again, I think it was the wheat gluten (it was the only thing I changed).  I did buy the wheat gluten a while back, so now I am wondering how long it lasts and how to store it.  I guess I have a few experiments to run before I update you on my bread status again.  This just proves once again that making great bread is a fine art.