Wheat flour makes for a denser loaf because the bran flakes that are characteristic of whole wheat cut the glutinous strands. The resulting oven spring is less; the loaf simply doesn't rise as much. Wheat flour is higher in gluten than standard bread flour; this fact requires more kneading to develop the gluten.
Try making bread using 70% bread (white) flour and 30% whole wheat flour. It'll be easier to "work" and produce a "lighter" loaf. IMHO 100% whole wheat makes a loaf too heavy/dense.
Give the dough three 5 minute kneading periods with a few minutes rest in between each period. The finished dough should be tackey but not outright wet/sticky and should hold its own shape.
Don't forget to slash the loaf, probably 3 times, just prior to baking. Slashing allows for a better rise.
Also, King Arthur Flour produces a white whole wheat flour. It is a WINTER WHEAT as opposed to a spring wheat that is typical of most whole wheats. Winter wheat will give a lighter product. I intend to try this flour when my usual spring whole wheat supply runs out.
Visit these sites:http://www.home.earthlink.net/%7Eggda/Flours_One.htmhttp://www.angelfire.com/country/bak...lours_One.html
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[ April 18, 2001: Message edited by: kokopuffs ]