I have made this bread several times with limited results. I do not think my loaves would be called bricks because they did rise and baked well I think but they were very heavy. My slices had a dense, nonporous texture unlike the picture in the blog.It also does not look like the wheat bread from the bakery.Maybe it is not suppose to look like commercially made bread. Mine did make good toast and the flavor was good. I am not sure what I am doing wrong. I follow the recipe and measure the flour like I learned from KAF videos.I am using KAF flour and yeast.This last time I added some vital wheat gluten. I added more water than called for but my dough was stiff and hard to knead by hand. Should I have added even more water to make the dough softer? I have had similar experience with KAF No-Knead 100% Whole Wheat Bread. If I wanted to double either of these recipes would I just double everything including the yeast? Could I add some raisins and/or nuts to one of the loaves?

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