Thank you for all those tips, they are great pointers to keep in mind. When you increased the percentage of whole wheat flours, that most likely did result in a denser loaf as we recommend adding about 2T extra liquid per cup of substituted whole wheat flour. We also suggest you let the dough rest a while (20-30 min) before the first knead to allow the bran and germ of the whole wheat flour to hydrate more fully which will keep them from cutting through so much of your gluten and allowing you to maintain a better rise. If you give those two changes a try, hopefully you can get a lighter loaf with the same tasty flavor. Happy Baking! Jocelyn@KAF

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