CH> wheat breads so make it half and half (unbleached white to whole
 CH> wheat) and it comes out better though doesn't rise very well.

 JB> I've heard about the gluten factor too. I guess the 'whole wheat'
 JB> grains don't have any.

  Gluten is a protein in all wheat flours according to the definition
I looked up. But all I see more on this is about gluten free diets for
Celiac Disease (gluten intolerance). Someone explained to me what it
is about whole wheat .. why it's harder to get to rise. If it's whole
wheat doesn't it have gluten in it too? SO while the gluten is what
gives the dough its elasticity it's something else that must be going
on making it harder for the yeast to do its magic. Also I thought
people who never eat fiber in their diet (most Americans so it is
said) are most suspectable to intolerance.) Here's one site on gluten.

It must be something ELSE about the whole wheat that makes it harder
to rise, not the gluten but something else. I'll try to find out and
get back to ya.

Cindy


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