How much vital wheat gluten do you add per cup of whole flour for bread?

There is no one-size-fits-all answer to how much vital wheat gluten you should add per cup of whole wheat flour for bread.

Here's why:

* Whole wheat flour has less gluten than all-purpose flour: This means you'll likely need to add more vital wheat gluten to compensate.

* The type of bread you're making: Some breads, like sourdough, naturally have more gluten development, so you might not need as much vital wheat gluten.

* The brand of flour: Flour brands can vary in their protein content, which affects how much gluten they develop.

* Your personal preference: You may prefer a chewier or softer bread texture.

General guidelines:

* Start with 1-2 tablespoons of vital wheat gluten per cup of whole wheat flour.

* You can adjust the amount depending on your needs and results. If the bread is too crumbly, add more vital wheat gluten. If it's too chewy, use less.

* Experiment! It's best to experiment and find the amount that works best for you and your recipe.

Here are some additional tips:

* Always add the vital wheat gluten to the flour before mixing it with the other ingredients. This helps to ensure even distribution.

* Don't overmix the dough. Overmixing can develop too much gluten, resulting in a tough bread.

* Allow the dough to rise slowly in a warm place. This allows the gluten to relax, resulting in a softer texture.

Remember, baking is a process of experimentation and learning. Don't be afraid to adjust the amount of vital wheat gluten until you find the perfect balance for your bread!