Kulin, baking with whole wheat flour almost always means the final product will be slightly more dense, especially if it is used 100% to replace the all-purpose flour. If you're not willing to use some white flour to lighten up your bread, the best things you can do is add sufficient liquid to properly hydrate the flour, and to let the flour and water sit for about 15-20 minutes before you begin kneading. This will help hydrate the grains and soften the bran, which can otherwise shred the gluten that helps the bread stay light and risen. Keep working with your recipes and flour, trying different ratios until you find the right one, knowing all the while that whole wheat bread will be a bit dense. But it still tastes delicious and is packed with whole grains! Kye@KAF

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