I'm glad you started this thread Fran.
I've been having trouble getting my whole wheat loaves to rise.
it is OK until I go over half WW, then even though I add 2Tbls. of honey (or sugar, etc) to the dough to "help" theyeast, it just won't rise much, and I wind up with very tasty but very heavy loaves.
Last night, I mixed up 250 gr AP and 250 grams WW flour, but the extra sugar in, and about half tsp. of yeast (very long rising time, 12+ hours).
I got up this AM, and it had not risen much (a fairly wet sticky dough, btw). I let it sit another 4 hours and it was barely doubled. The I let it rest and shaped it, put it in a big pyrex pan for an oblong, but very wide loaf. It sat at 4 hours that time too, and I finally gave up and baked it that way.
With white AP flour, I always use ¼ tsp of yeast, so I doubled it for this batch with WW. The white always makes a nice lofty loaf, but I just can't get WW to work, even adding sugar to it. When I use 3/4 tsp yeast, it rises better - too good. It seems to "use up" the sugars on the 1st rise, and then doesn't rise the 2nd time. (both times in a turned off oven - I had turned it on for 1 min, to give a jump start, and the dough started out wwarm.
What frustrates me is that I had this all worked out last year. But of course I didn't write it down anywhere. I don't bake bread much in summer - heats the kitchen too much.
BTW, I don't knead, I let the rising take care of developing gluten. I usually use a flat pan for roundish loaves (always with white flour) and they make nice round fluffy loaves. This is only my 2nd batch of WW this winter, but I'm getting frustrated. Got a loaf in the oven right now. It did finally rise, but not over the top of the pyrex pan, and it is a larger than usual loaf. :(