Hello...I asked this question in rec.food.cooking, and they told me
about this group.

My wife and I are on a quest to make 100% whole wheat bread that isn't
dense.

Okay, the first two times my wife made this, it came out perfect. It
rose nice and big, and it turned out very light and fluffy.

Ever since then, using the exact same recipe and methods, it has been
dense and flat. Can anyone help?

100% Whole Wheat Bread

4 1/2 tsp active dry yeast (or 2 packets)
3 cup warm water, divided
2 Tbs sugar
2 Tbs oil
4 tsp salt
3 Tbs vital wheat gluten (this is what makes it fluffy without the
white flour)
5-6 cup whole wheat flour



1 Dissolve yeast in 1/2 C warm water. Add a pinch of sugar, if
desired. In a large bowl, combine remaining water, sugar, oil, salt,
gluten, and 2 C whole wheat flour. Stir mixture until smooth. Stir in
yeast mixture until smooth. Slowly add 3-4 C more whole wheat flour,
1/2 C at a time, mixing in each addition before adding the next. Knead
on floured surface for 10-12 minutes (or knead with stand mixer on
speed 2 for 10 minutes, which is what I do!).

2 Place dough in oiled bowl and turn to coat. Cover with warm, damp
towel and let rise for 1 hour. Punch down dough, divide in half, and
form into loaves. Place each loaf of dough in an oiled loaf pan and
cover with warm, damp towel to rise for 1 hour.

3 Bake bread at 400F for 10 minutes, then reduce oven temp to 350F and
bake another 25-35 minutes. Remove from pans and cool on wire rack.