Hi Jack, we've found that adding a touch (about a tablespoon or two per loaf) of Vital Wheat Gluten helps when making loaves that use more than 50% whole grain flour. It's certainly not a necessary addition, and we realize that Vital Wheat Gluten isn't an ingredient that's easily accessible to all home bakers. If it's something you have on hand, we encourage you to use it. Add slightly more water to the dough as Vital Wheat Gluten will absorb a bit of moisture. Happy baking! Kye@KAF

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