I've subbed traditional whole wheat 100% for AP in banana bread, blondies, and oatmeal-chocolate chip muffins with great success, no other modifications. For challah, I use about 1/2 bread flour and 1/2 white ww. Best suggestion I've seen probably has the same basis as your observations of longer rise, more liquid for 100% ww subs: mix the whole wheat flour, liquids, sugar, salt, yeast and let it sit and rise 1 hour before adding the AP or bread flour, then follow original recipe for kneading/rising/shaping.

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