Hi Anthony, Thanks for the good question! It sounds like you are well on your way. Working with 100% whole wheat requires a modified approach and, in some ways, modified expectations. A couple quick tips which might get you closer. First, bran is very thirsty-if you find that your 100% whole wheat dough is stiff (and resultant bread is dense) try increasing the total hydration by 5 to 10 percent, for starters. You might also consider increasing the amount of development whether at the mix or, by folding. Both of these should help. One more tip you might like, try making the bread you love (with the sifted flour) but, roll the shaped loaf across a moist towel and then, through some of the sieved bran. The flavor of toasted bran on the outside of a loaf is great! Enjoy your baking, let us know how it goes! Martin

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