We use King Arthur Whole Wheat Flour to make loaves, in a set of two. BUT, this last time when we used the KA recipe, we kneaded / shaped it as Martha does in her Olive Oil Bread recipe. One big round loaf on a stone; it came out GREAT. Much "fluffier" than the standard two loaves. The second rise had it practically foaming over the edges of the stone, and it baked perfectly. Amazing! We slathered it with butter and let it soak in, so that by the tim eit cooled, the bread had a softly-crusty, buttery top. Fabulous... and all thanks, really, to these wonderful KA flours... !

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