Hi Pat,
I'm certainly no expert when it comes to baking bread of any sort but
most of our breads are at least 80% whole wheat. A couple of tips
that might help:
bear in mind my "facts" might not be scientifically accurate but the
process works for me).
1. Whole wheat flour (especially it seems fresh-ground) seems to
absorb more water than white flour so you can start out with a
wetter dough. Part way through the mixing cycle, let the dough rest
for 5-10 minutes (a process called autolyse (I think). This resting
period does amazing things for your dough.
2. I have found that adding a dough conditioner helps lighten the
bread. I use a homemade mix made predominantly of granular lecithin,
about one teaspoon per cup of flour. I also add vital wheat gluten
(one tablespoon per cup of flour) to my doughs. I have occasionally
forgotten to include these ingredients and it makes a world of difference.
3. In my opinion, weighing your homeground flour is crucial. Flour
settles and after it's been ground for a while, a scooped cup of
flour is much more than a measured cup. Plus if you consistently use
the same weight of flour (and water) each time, your dough will be consistent.
Try these suggestions and see how it goes!
Happy Baking
Bev Carney