I bake bread weekly, often more than once, but I use sourdough and so may have a different experience than you have had. In the past, I have baked whole-wheat challah with commercial yeast. I had no trouble with the rise, but it is not as light and airy as an all-white loaf. I found it to be delicious–but different delicious, rather than the same as all-white. I can tell you that the flour you use really matters. Not all whole-wheat flour is equal and I remain true to the flours I use in baking bread. So that might be a remedy right there. One readily available flour that will give a good result is King Arther. Further, they have a baker’s hotline and the people who answer calls are generous with both their time and knowledge. Have a look at their website and you’ll find the phone number, as well as their full selection of flours, most of which cannot be found in the grocery store. Two other flour mills I like are Anson Mills and Fiddler’s Green Flours, both of which you can find online. Hope this helps. And if you can, please write back and share your experience so we can all learn together.

This couldn’t be more perfect timing for me as I try to transition to a healthier lifestyle for myself and my family. Thank you for this very helpful, practical information! With a house full of kids, who all like homemade baked goods, it is comforting to know that I can alter my recipes to make them healthier for everyone!

~Maureen