Wheat Bread Take 2

Last week while my older sister was up visiting, we attempted to make whole wheat bread. I checked out Peter Reinhart's The Bread Baker's Apprentice from the local library and we were off! Things did not go smoothly however, and although the bread tasted good when it was done, it was very small and dense. Apparently we were not patient enough to let it rise enough during the final rising. So this weekend, in an effort to redeem myself, I tried a different recipe, one that used whole wheat, rye, and all-purpose flour, as well as wheat germ. The results: beautiful loaves of bread that tasted wonderful! I learned a very important lesson from all of this: I do not like 100% whole wheat bread.