Whole Grains how much is too much?
So I've been expirimenting with baking whole wheat bread for awhile, and I want to put as much whole grains in as possible, for health reasons. I've made many loaves with only whole wheat flour. Let's just say they were a little dense, to say the least. So here's my question, How much whole grain flour can I use, while still making a loaf with good texture, etc?