Judith, the reason we give a range of flour is to allow for the changing humidity over the seasons. It's always a good idea to hold 1/2 cup of flour back in a yeast recipe, because the dough may or may not need it. Good whole grain doughs are a little wetter than you're used to with white flour; it takes time for the bran to take up the liquid, so what looks too loose at first can often turn out to be just right. Next time, keep some of the flour out of the mix until the dough has had 30 minutes or so to take up liquid. Then, if you still need more, you can add it. Susan

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