In article >, Dick Margulis
> writes
>A lot of amateur bakers try to compensate for their difficulty in properly
>developing the gluten in a dough by adding some vital wheat gluten (gluten
>flour). Mostly, this is a cop-out. It's preferable to learn better technique,
>instead. However, you do sometimes see recipes for heavy multi-grain breads that
>call for a little gluten flour to help compensate for all the non-gluten-forming
>flours that are used. This undeniably helps the dough hold together and makes
>for a somewhat lighter, tastier bread.

I find a small amount makes a big difference to Rose Levy Beranbaum's
Ten-Grain Torpedo, which has a heavy soaker including large seeds and
chops. Without it this bread is a lot denser. This is the only bread I
make that uses it, other than my lowish carb bread.
--
Jane Lumley