I made this recipe last night. Although I had KAF white whole wheat flour I didn't have the KAF all purpose - so I used Bob's Red Mill (which is what I had). I also used the KAF instant yeast. I followed the recipe exactly and I do mean exactly but the results were not what I expected. The dough was stiff and heavy and the breads did not rise anywhere near as high as those pictured here. The bread was excellent in flavor and texture but I was disappointed it did not rise very high. Is this because of the flour? I know whole grain flours do not rise as high as all purpose but I still expected more height. Please let me know what you think.

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