Dear PJ; this is hands down the best tasting whole wheat bread I have ever made, although its not as pretty as yours! I live in the high desert of Arizona so I have to contend not only with the altitude (5200'), but very dry climate. I scrolled through the comments and found some hints for someone living at 7000' and adapted those. In addition to the 1 1/4 cups water, I added another 2 Tbps., but the dough was still terribly hard for my KA to knead and the motor was getting very warm, so I had to keep stopping and starting to reposition the dough. I let it rise on the counter and kept an eye on it in case it rose too quickly, but it didn't. In fact for both rises, I left it for the full 2 hours. I kept the baking temp at 350 and also used a thermometer to test for accuracy. After the first 25 minutes, I covered the loaf with foil and baked it for another 15 minutes. It smelled and tasted delicious, although extremely dense (actually, that's the way I love my whole wheat bread), but not really sandwich material as it only rose to a max. height of 3 1/4". Any tips as to what adjustments I might make for the next time? Although I will make this again and again, regardless! Thanks so much! Sue

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