for a good, strong rise. To help whole grain breads rise more fully, try kneading them a bit less than you would a loaf made with all-purpose or bread flour. Also, adding a few tablespoons of vital wheat gluten or Whole Grain Bread Improver will help mitigate the effects of the bran....
wheatflour54%,whole mealwheatflour22%,whole mealryeflour10%, yeast, vegetable fat, dextrose, gluten, salt, malt flour, flour improver: ascorbic acid. ParaCrawl Corpus Thus all the vitamins, enzymes, minerals and fiber are preserved. Thiswhole meal flourcontains all parts of the grain - endospe...