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Interesting, would also think 'more' with a denser loaf but don't know if that's bad or not.
Is gluten turning a corner on it's reputation these days?
withered_preacher-
It's just complicated. Gluten isn't bad or good. Some people are intolerant and they prefer not to eat it, some people are coeliac and absolutely can't have even a tiny bit - I don't disagree with or deny either of those statements.
However, lots of people have problems with bread and simply assume the problem is gluten rather than with a particular type of bread. Simply, there are many factors involved. As I've typed this out, I'm realising I'm too tired to go into depth but the short version would be: well made bread, with slow fermentation, good quality flour, that is not over-mixed (over-mixing can result in bread that is harder to digest), and not full of improvers and other crap is very different to mass produced bread. And that difference often isn't taken into account in favour of simply blaming gluten.Edit: I'd also add that bread used to be favoured as a main staple of our diets - along with many other grain based sources of carbohydrate - but that doesn't seem to be the case any more.
Nef
Just conjecture, but wouldn't denser mean more everything (such as carbs) per slice? Would that alter or affect the gluten content?
@aggi thought you could use a no knead recipe with whole meal but needs to autolayse longer.
Still have ecopies of the bread books offered ages ago, if anyone wants.