I took several of your suggestions, adding 2 tsp. milk for each cup of whole wheat flour, and resting the mixed dough for 25 minutes before needing. They were like a miracle, my dough had been delicious, but not rising well. What a great difference. Another two things I changed were to soak my cracked wheat overnight in water (not in your recipe) and removed my yeast from the fridge overnight to warm it up. My location is very very cold, so I warmed my bowls, flours, oats etc. in a 100 degree oven as well. Thanks.

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