i've been trying to make whole wheat bread from flour milled by my kitchen aid attachment. i can't get the bread to rise much in the proofing pan, though it rises well the first time. 100% whole wheat recipes differ on what that phrase means - usually wheat without the bran. i'm trying to make bread with flour that contains the whole kernel. i'm using canadian prairie hard red kernels which contain only 12.5-13.5% protein - so i add some gluten. any advice would be helpful and much appreciated. i'm new to this.