The whole wheat flour itself can be a culprit as the sharp bran edges can cut the gluten strands, making a dense loaf of whole wheat bread. When you assemble the dough, you might use half the whole wheat flour as listed, along with all the other ingredients. Let this rest for 20 minutes before adding enough of the rest of the flour to make a soft and supple dough. You might not use all the flour, as the rest will help the whole wheat absorb some of the liquid and the bran will soften, creating a loftier loaf. If this method doesn't work, please call our baker's hotline at 855-371-2253 and working together we'll troubleshoot the next whole wheat loaf. Happy baking! Irene@KAF

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