What yeast would you recommend for bread machines? Also, what yeast/any tips for whole wheat bread or bread made using at least 50% whole wheat flour? I made a recipe with 1C bread flour and 2C whole wheat, and it didn't rise nearly as much as other recipes I've made using 100% bread flour (it didn't even get to the top of the bread machine pan). It is also incredibly dense, rather than soft (If I put it in a bag and swung it at someone, it would hurt). Is the issue the yeast, gluten, or something else, and how can I "fix" it? Thanks!

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