Ian, your idea of increasing the protein content of your loaves to make a chewier and more robust loaf is totally on point! Unfortunately, the unique properties of whole wheat flour mean that it won't function quite the way that you're intending. The bran that's a part of whole wheat flour actually has tiny sharp edges which cut the gluten strands as they form, leaving the dough weaker than expected, despite the presence of lots of protein. For a chewier texture, you might look into adding some High-Gluten Flour (often used for making things like pretzels and bagels) to your dough, which contains all the extra protein without the sharp edges. Happy baking! Kat@KAF

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