Hi Caroline- I'm sorry to hear this recipe gave you some trouble. Firstly, substituting in whole wheat flours will change a recipe, particularly a bread, and you need to make other adjustments when you do that. The most important is to increase your liquid, which in this case means you may have needed an extra 3-4 teaspoons of milk or water as whole wheat flours absorb more liquid that white flours. You aren't suppose to substitute the oil in for the milk but to use both in the quantities suggested. So the next time around, I would try it with white flour which I think will give you the best result or increase the liquid if you are going to try using whole wheat flour again. You could also read through this other great blog by PJ which can give you some insight on using whole wheat flours: https://blog.kingarthurflour.com/2014/02/28/yeast-bread-rolls-and-pizza/. I hope that helps and if you have any more questions, please give our Baker's Hotline a call at 1-855-371-2253 an we'd be happy to talk through the recipe with you over the phone. Happy Baking! Jocelyn@KAF

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