I've made 3 batches of this recipe with part whole wheat and it does NOT get dense or flat. The crumb stays even throughout the loaf, and while it doesn't have the airiness and big bubbles of the all-white loaf, my kids and our au pair (who has only eaten square white bread from a plastic bag in the 1.5 years she's been with us) all love it. Seriously, this is the first bread with a whole grain that has passed her lips. That's an endorsement. I use one heaping cup of whole wheat and then the balance is white flour (I use a scale). thanks!

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