My preference for whole-wheat bread is a recipe that contains more fat, which I find improves the moistness of bread a lot. I have also found that longer kneading and longer, slower rising are needed for truly delicious whole-grain breads.
I like Laurel's Kitchen Bread Book.
http://www.amazon.com/Laurels-Kitche...6084924&sr=8-4
It's a whole book of whole-grain breads, with a very instructive section that explains to you the whys and wherefores of whole grain baking, to help you understand how to alter recipe and make decisions about your bread, to help it turn out the best.
In the meantime, here's my favorite hearth-loaf recipe, which is really simple:
1 1/2 cups warm water
2 teaspoons active dry yeast
four tablespoons liquid fat (olive oil and melted butter both work well here)
a half teaspoon of salt
enough flour to make a dough that is firm but still a little tacky-- about 3 cups, although it varies a bit depending on the exact consistency of your flour. Whole grain flour isn't uniformly the same like white flour is, so you have to make adjustments.
Knead a long time, until the dough is really elastic-- about 20 minutes.
Rise at room temperature for about 1 1/2 hours, then deflate and rise again about 45 minutes to an hour. Then roll the dough in a ball, rest it for ten minutes, shape a loaf, and put it on a surface dusted with cornmeal (plate, pan, wooden cutting board, pizza peel, whatever), brush it with melted butter or oil, and let rise on last time, about 30 minutes.
Keep it covered through all risings, with a damp towel or a lid or whatever you have. Oil the bowl you rise it in.
Bake in a preheated oven (on a stone if you have one, or on a pan if you don't) at about 400 for a half hour or until it's gone a bit brown but isn't all dried out.
), 2 T vital wheat gluten, 3 c WW flour, and 2 c bread flour. knead till elastic and then cover and let rise till doubled. split into two loaves and put in well greased pans. let rise again and then bake at 350 for 40 minutes
