One of my most commonly asked questions is about gluten and it’s purpose in a whole wheat bread. So that has also spurred on questions about a dough enhancer. You should definitely be using dough enhancers in your whole wheat bread because whole wheat flour is heavier and courser than all-purpose flour. The problem is that dough enhancer as a product can be very expensive and you can actually make your own! But in order to understand how to use the dough enhancers we need to understand their purpose in bread. Then you can make any whole wheat food storage bread recipe DELICIOUS with your own dough enhancers! After all we need to know how to make our recipes delicious food storage recipes!
Tips for using your own everyday items as dough enhancers in WHEAT BREAD: (It’s best to use ALL THREE of these enhancers when making whole wheat bread)
Gluten: use 1/2 T. – 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)
WHITE Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast – 1 t. vinegar)
Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don’t dissolve as easily and are artificially flavored which you will be able to taste in your bread)
Looking for a great wheat bread recipe?
Check out my recipe (it’s changed how many people make their bread!) EZ Wheat Bread.
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