I began adding about 1/4 cup of sweet whey powder to my two loaf whole
wheat recipe that includes milk and vital wheat gluten. Talk about a
difference in the texture. I do love a hearty heavy loaf, but it doesn't
fold well and with the whey .... wow... soft bread!
1 cup whole wheat flour
2 1/4 tsp yeast
1 cup warm water
2 T agave nectar, honey or other sweetner
Mix well and let yeast develop (bubble) about 10 minutes.
Add:
1 1/4 cup warm milk
1/4 cup vital wheat gluten
1/4 cup sweet whey powder
1 1/2 tsp salt
Begin adding whole wheat flour 1 cup at a time until you can form workable
dough.
I find this varies with the humidity and the moisture of the flour. I
grind mine fresh and it seems to have a higher moisture content.
Let rise twice in bowl, gently deflating and reforming into round. Divide
and rise in pans. Bake.