Thank you, Barbara, for your assistance. I have baked the whole wheat bread recipe twice since hearing from you. This last time was just about near-perfect results. I have reduced the water temperature and allow the milk temperature to lower as well. Additionally, I have added each egg separately this last time. The dough temperature vacillated between 81 and 82 degrees. I set the timer for 30 minutes and checked the covered dough. Using the 'poke test,' I determined that it needed to proof a little longer. I added another 15 minutes and checked again. This time, I was satisfied with the result. I degassed the dough and allowed it to rest for 10 to 15 minutes while I prepped the parchment paper to fit into the glass pan perfectly. After shaping the dough, I covered it and set the timer for 30 minutes. I was satisfied with the rise and into the preheated over it went. Again, I had really good results.

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