1. Use fresh home-milled flour with all of the bran and fiber intact.

2. Use fresh yeast such as Saf Instant Dry Yeast. Because whole wheat produces a heavier dough, whole wheat bread dough often requires a better grade of yeast due to its superior rising ability. If your whole wheat bread is coming out like a brick it may be due in part to poor quality yeast.

3. Use warm water. Best temperature is 120 - 130°F (if using SAF Yeast).

4. Use the right amount of flour. Home milled flour is best. Too much flour causes dry crumbly bread. Here is information about grain mill comparisons.

5. Develop the gluten. The most difficult aspect of mastering bread baking is recognizing when the gluten is fully developed. When dough is properly kneaded it will be smooth and elastic. To improve the texture of your bread add Vital gluten.

6. Use 1 tsp. oil on your kneading surface or on your hands when it is time to shape the dough. This helps keep dough from sticking and avoids using excess flour.

7. Let the dough proof. Proofing is a baking term for allowing bread dough to raise outside of the oven. Although this step is optional (some let the dough rise in the oven prior to baking), proofing will develop flavor, gluten framework, and help make light, fluffy loaves of whole wheat bread.

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If you haven't tried my blue ribbon winning Marilyn's Famous Whole Wheat Bread Recipe, here is the link to the recipe.