I get this question alot. People like to have their homemade bread as if it came fresh from a bakery. And I don’t blame them.
Thankyou for your lovely website.
We have been making bread (in a machine) for many years now, but a problem has started happening which we cannot solve. We only make wholemeal bread from purchased wholemeal flour. The bread comes out looking good, but it breaks up easily. It hasn’t got that elastic “stretchy” quality.
Can you suggest what we could do ?
Perhaps your answer cold be included in your Bread FAQs.
My Response: To get that chewy texture in bread you may have to add wheat gluten. Also try putting the bread through an extra kneading cycle or two if that is possible. You can get wheat glutten in many food stores or order it on line:
I posted your question on the faqs page as you suggested.
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