Hi Pixie! Having a lackluster second rise is a pretty common thing when baking with whole wheat. Something you can do to help it have a bit more strength is to add a tablespoon or two of Vital Wheat Gluten or a tablespoon of Whole Grain Bread Improver for every 3 cups of flour. This, or using Bread Flour or All-Purpose Flour in place of some of the whole wheat, will give your dough some strength to make up for all of the gluten strands that the bran of whole wheat likes to chop to bits. Best of luck! Annabelle@KAF

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