Thank you for your response. I asked, because I had difficulty making the Naturally Sweet Wheat Bread on p. 190 of King Arthur Flour's Whole Grain Baking. In addition to 1 1/2 cups bread flour, this recipe uses whole wheat (1 1/4 c) and rye (3/4 c) flours. The first time a made the bread, it took hours to rise. I did not leave out any ingredients. I didn't have bread flour, so I used King Arthur AP plus 1 tbsp of gluten. My house was 74 degrees. When I baked it, there was no oven spring. The loaf was tasty, but dense. I tried it again with 2 tbsp of gluten. I had only slightly better results with the rise time. Again, there was no oven spring. I have been baking bread for many years, and I never had such difficulty with a bread using whole grains.

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