Hi John. Whole grains do take quite a toll on bread, simply because the sharper pieces of bran tend to cut up gluten strands, often leading to a shorter, denser loaf. Adding some Vital Wheat Gluten or Whole Grain Bread Improver can help in giving you a higher, lighter rise. To have a more tender result, it can help to use milk instead of water, or add a fat in someway. We encourage you to reach out to our friendly Baker's Hotline staff for even more tips at 855-371-BAKE (2253). Happy baking! Annabelle@KAF

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