Hi Britnay! Did you use all whole wheat flour, or a combination of whole wheat and all-purpose flour? Dough made with whole wheat flour typically rises a bit faster than those made with only all-purpose flour. We wonder if maybe your dough over-proofed on the first rise or if it was too dry, which can make for a dough that rises slower than may be expected. When measuring out your flour we recommend either using a kitchen scale to weigh the flour or using the fluff and sprinkle technique to ensure that too much flour doesn't sneak its way into the mixing bowl. If it's been on the second rise for about three hours now, we'd recommend baking it at this point. If you're looking for a sandwich bread recipe this is all whole wheat flour, we'd recommend checking out our King Arthur's 100% Whole Wheat Sandwich Bread recipe. We hope this helps for future baking adventures! 

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