Bread is too dense - would adding some gluten flour help?
 

My husband and children do not like the texture of homemade bread. They expect it to be light and fluffy like supermarket bread, and even though I think my bread is delicious, they won't be convinced!

Would adding a little gluten flour / vital wheat gluten to my bread mixture help give it a lighter texture? If so, should I just add some or will I need to remove some of the regular flour? FWIW, my regular recipe includes one part freshly ground whole-wheat to four parts unbleached bakers' flour.

:heart