Hi Shelley, whole grain flours, like our white whole wheat flour, can make for a more challenging rise because the bran in this type of flour tends to interfere with gluten development. In addition, whole grain flours are likely to absorb a bit more liquid, which can make for a stiffer dough that doesn't rise as easily. However, there are ways to give a totally whole grain recipe a boost when it comes to rising. First, when substitituting whole grain flours for white flour in a recipe, be aware that you may have to add just a bit more water to the recipe; you generally want to aim for a soft, supple dough after mixing and kneading is complete. Once you've mixed all the ingredients in your bread recipe until everything is fully moistened, it can also be helpful to add a pause of 20-30 minutes before beginning to knead the dough. Simply cover the bowl and let it rest for this amount of time. This pause allows the bran in the whole wheat flour to fully hydrate and soften, which leads to a more productive kneading process and a better rise. Lastly, you could consider adding Vital Wheat Gluten or our Whole Grain Bread Improver to your whole grain recipes; these ingredients can also help to deliver a stronger rise. 

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