I've been looking to bake a nice loaf of whole wheat bread, but all the different flours are so confusing. I just bought a big bag of whole wheat pastry flour and some vital wheat gluten. If I increase the wheat gluten, would I be able to use WW pastry flour?

I'm also looking to make chocolate bread. I can obviously add cocoa powder and extra sugar, but any idea if there are extra ingredients needed? I want a savory chocolate loaf that is just barely sweet but one that would mix amazingly once toasted with a spread of peanut butter.

- The Peanut Butter Boy: http://peanutbutterboy.blogspot.com