Joyce, yes, whole wheat flour absorbs more liquid than all-purpose, so the batter would be a bit drier. Or if you live in a very dry climate, the flour will naturally absorb more liquid. However, you also might be packing too much flour into your measuring cup, which is the more likely culprit. A cup of all-purpose flour weighs 4 1/4 ounces; by scooping (rather than sprinkling) flour into your cup, you can get as much as 5 1/2 ounces into a cup, which would translate to an additional 3/4+ cup flour in this recipe - that's a lot! The more flour, the drier the batter, the drier the bread. Next time, if you're not already doing this, try fluffing up the flour in the canister with a spoon; then sprinkling it (with a scoop or spoon) into the measuring cup till it's overflowing; then leveling it off with the back of a table knife. This should give you 4 1/4 ounces flour. Hope this solves your challenge!

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