*Ingredient note: Vital gluten can be added to yeast breads that are made with 100% whole-wheat flour to help them rise effectively. Gluten is responsible for the stretchiness of dough and for the shapes that baked goods hold. Since whole-wheat flour is heavier than its white counterparts the vital gluten gives it an extra boost to create a light and fluffy loaf.
Look for vital gluten in the baking aisle of larger grocery stores or any specialty food store or you can find it online here
. You may also omit the vital gluten from the recipe entirely but replace a 1/2 c. of the whole-wheat white flour with all-purpose (or bread) flour to ensure your loaf has a nice texture.