On Sat, 03 Jan 2004 11:25:42 -0500, Nathan Gutman >
wrote:

>I made bread from stone ground whole wheat flour using the following
>recipe in a 1 pound Panasonic bread machine:
>1 1/4 c water
>2 c flour
>2 tbs honey
>1 tsp light brown sugar
>1 tsp sugar
>1 tsp salt
>2 1/2 tsp dry yeast
>3 tbs wheat gluten
>
>The bread rose only to about half the size of a regular bread flour
>bread. It is edible and tasted good but a bit dense and heavy. I used
>the whole wheat cycle.
>
>Is this normal?
>What should I change to get it to rise more?
>Thanks for any help.
>Nathan

Hi Nathan,

In a word: "Yes."

What you describe seems pretty normal to me. Breads made from whole
wheat (that is, with no added white flour) are typically much more
dense then those made with the addition of white flour.

I have read that the reason is that the bran is rather sharp (mt the
microscopic level) and cuts into the bubbles that would otherwise
contain the gas produced by the yeast.

HTH,

--
Kenneth

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