Make Your Own Dough Enhancer

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Yes this is a drawing of bread, The one time I need to take a picture of my bread I mess it up and it falls, I was in a hurry to get it made and I put double the amount of yeast 🙁 and it fell and it fell bad.So I get to just use a drawing for now. Next week, when I make bread again, I will replace the picture.

I make bread once to twice a week and this dough enhancer really makes a difference in my bread, I use half whole wheat and half white flour so I use 2 Tbl. Enhancer. 

Dough enhancer is just what you need to make whole grain homemade bread light and wonderful, just like white bread, only better. You can buy dough enhancer, but it’s cheaper to make your own.

What goes into a dough enhancer? I use a combination of wheat gluten, lecithin, ascorbic acid crystals, pectin, gelatin, nonfat dry milk, and ginger. Wheat gluten improves the texture and rise of bread. Lecithin teams up with the gluten to make bread lighter. Ascorbic acid (Vitamin C) helps the yeast work better. Pectin adds moisture, as does the gelatin. The dry milk helps the dough relax and the ginger is another yeast booster (you won’t taste it in the finished product). Most of these are also preservatives, so they help keep your bread fresh longer, and they are all natural.

 Homemade Dough Enhancer
1 cup wheat gluten
2 tablespoons lecithin granules
1 teaspoon ascorbic acid crystals ( you can use a 500 mg. Vit C )
2 tablespoons powdered pectin ( Sure-Jell )
2 tablespoons unflavored gelatin
1/2 cup nonfat dry milk
1 teaspoon powdered ginger

Mix together and store in an airtight container in the refrigerator. For 100% whole grain bread, use 3 tablespoons per loaf. Add to your recipe along with the flour. As I mentioned above I use 2 tablespoons for half wheat and half white flour.

While it’s not necessary to use dough enhancer in white bread recipes, you can. I haven’t used it in plain white bread but I think 1 tablespoon would work. You’ll have higher loaves and loaves that stay fresh longer. Especially in summer months, dough enhancer will help you keep your bread fresh longer.

I just love dough enhancer. I make a double batch and it fits perfectly in a quart-size jar.

4 Replies to “Make Your Own Dough Enhancer”

  1. NRP

    Ok, you went and did it, got me on the Bread making mode.
    Now I’m fat again, all your fault… HAHAHAHA

    1. Post author

      HaHa I know , I am on a diet and I hate making bread because I really feel that I should eat it. Nothing better then fresh from the oven bread.

  2. Jean |

    I make sourdough bread twice a week and other bread in between times. Next time I make whole wheat, I’ll give your dough enhancer a try. Your reason for having a drawing instead of a photo gave me a chuckle — isn’t that just the way? The one time you want to take a picture of something …

    1. Post author

      am wanting to get a sourdough starter started I love sourdough. I have a book that tells me how to get it started just a matter of doing it haha. And always that one time lol.
      Have a great day and thanks for stopping by.