Etydhv

I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.

I have heard of adding gluten to bread to increase its elasticity, but is there another way of achieving this effect?

I have found the water roux or tangzhong method effective for 100% whole wheat bread, as it makes the texture less dense, and therefore less crumbly.

Also, you may simply be using too little moisture overall. Now that I'm baking bread for a 2 year old, whose tastes lean slightly less rustic in bread than mine, I've rediscovered high-hydration loaves, which, when baked at a lower temperature than my beloved crusty, chewy breads, are pretty suitable sandwich material.

Another strategy, if you want to embrace the density of whole grain breads instead of avoiding it, is to try the strategy employed by dense German multigrain or pumpernickel loaves, which often employ moist sweeteners (honey, molasses or sugar beet syrup), sometimes additional moist ingredients (apples, carrots) along with various nuts and seeds that offset the grains, sometimes alternate grains like rye or spelt, and moderately high hydration. A picture of one example can be seen here: http://www.chefkoch.de/rezepte/1168871222955627/Apfel-Karotten-Mehrkornbrot.html. Then you get a fairly chewy but reasonably topping-friendly bread. (Most German sandwiches using this type of bread are remarkably minimalist in comparison to contemporary American preferences, sometimes meant just as a take-along "second breakfast", and may only have a slice of cheese or salami, some butter and mustard on thin slices). The combination of factors makes for a moister-than-you'd-expect, less-crumbly-than-just-grain, dense bread.

According to King Arthur Flour, starting your dough with an autolyse step may achieve the results you desire:

"An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. After the rest, the remaining ingredients are added and kneading begins."

An autolyse brings the following benefits to challenging bread doughs:

• The flour fully hydrates. This is particularly useful when working with whole-grain flour because the bran softens as it hydrates, reducing its negative effect on gluten development.


• Gluten bonds begin developing with no effort on the part of the baker, and kneading time is consequently reduced.


• Carotenoid pigments remain intact, leading to better color, aroma, and flavor.


• Fermentation proceeds at a slower pace, allowing for full flavor development and better keeping quality.


• The dough becomes more extensible (stretchy), which allows it to expand easily. This leads to easier shaping, greater loaf volume, a more open crumb structure, and cuts that open more fully.