Are you trying to get healthy and bake more with whole wheat? That’s a great idea. Whole wheat has more protein and fiber than refined white flour. But whole-wheat dough is tough to knead and hard to get a rise out of. Here’s some help for lighter whole-wheat dough…
According to King Arthur Flour Company, whole-wheat bread does not rise sky-high because the bran left in the flour cuts the gluten strands as they form, rendering the dough less able to trap the carbon dioxide being generated by yeast. This is one of the reasons that 100% whole-grain breads tend to be dense rather than light. But all is not lost!
When mixing the dough for a one-loaf recipe of whole-wheat bread, add one tablespoon of lemon juice. The bread will rise higher and be lighter, and you won’t taste the lemon. The acidic content of the juice gives yeast the punch it needs. Happy baking!
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