Hi PJ -- I did a test as you suggested - 3 loaves using a simple flour, water, salt and yeast recipe: 1 using just all purpose flour to give me a baseline to compare; 1 using 100% red whole wheat and 1 using 100% red whole wheat with the whole grain bread improver added. For both whole wheat loaves, I subbed in some OJ for the water, and also added 30 minutes rest time before kneading. After the first rise, all 3 loaves were pretty much the same. After the second rise, the WW with the bread improver was slighter higher than the regular WW bread. After baking, the AP loaf was about 30% higher than both whole wheat loaves. Both WW loafs were almost identical iin size. Cutting into the cooled WW loaves, both had an identical texture and taste. I'm still not a fan of 100% Whole Wheat loaves because of the grittiness of the flour, but the suggestions you made in your post (rest time and OJ) certainly improved the outcome. Thank you again for this wonderful post.

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