Great question, Rachael. Other than insuring that your dough has plenty of moisture, the best way to get a beautiful high rise in a whole wheat loaf is to add either Vital Wheat Gluten or Whole Grain Bread Improver. The reason why whole grain loaves are often dense is because the sharp pieces of bran cut the gluten strands we work so hard to develop in kneading. Add the Vital Wheat Gluten or Whole Grain Bread Improver gives the loaf some extra strength to actually hold a rise. Happy baking! Annabelle@KAF

• Reply