Hi Peter, yes, it's well known that the bran in whole wheat flour can have a cutting effect on gluten development, which is why we often recommend adding a pause between mixing your ingredients and kneading the dough, as we do in our Classic 100% Whole Wheat Bread recipe. Adding a 20-minute pause after blending the ingredients gives a chance for the whole wheat flour to fully hydrate and the bran to soften. The result is a more productive kneading process and a better rise. 

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