Bread-Bakers v099.n066.2

When I bake breads with lots of grains and/or nuts, I add wheat gluten 
(purchased at a local health food store). It allows a loaf with a nice 
texture (as apposed to the bricks I used to get when I used all whole grain 
flours), but lets you keep the whole grain thing going. Directions on the 
package tell you how much to use. It really works­makes a great bread!