Hi!, i love this recipe, although i have a little problem with it... and also with other 100% whole grain recipes... My breads taste fantastic, but they are a little bit heavy (i mean, no that fluffy) and it's a little difficult to cut a slice without breaking it. We need to cut big slices to have entire ones. They seem as if they where not completely unified, you understand? I think maybe the reason could be that I usually add a couple of tablespoons of flour to the dough, cause i find it very sticky and difficult to knead like that. I have just read the comment below mine and i think i'll try to let the dough rest 20 minutes before start kneading it. Do you think there could be some other reason for it? I wanted to ask, also, what difference makes the amount of oil in bread recipes (2 Tbsp to 1/4 cup, for example) THANKS A LOT! It definitely sounds like you may be adding too much flour to the recipe. Try the resting, and then be very careful not to add additional flour during kneading. Wetter is better for whole grain dough. For the oils, fats act as flavor and as tenderizers. A little goes a long way, so try not to add more than the recipe calls for. ~ MaryJane

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