Hello:

I'm new here and new to bread making. Well, sort of new. I've been baking bread for awhile now and have come quite aways--I think I almost have it. I do have a question, though. I have been trying to make a good sandwich bread, and have come across a recipe that I really think I will love once I get it right. It's the King Arthur's 100% whole wheat recipe:

http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R428

My question is that I the bread comes out spongy in certain places. I guess it's not done. The first time I did the recipe, I did it as the recipe calls for, but I am using a Bosch mixer (an older, secondhand one), and I've been under the impression that you don't have to do two rising. It was very spongy, and there were a lot of places where the bread was not done. The second time, I did it, I followed the recipe, but added 2 tbs of yeast; as well as 2 tbs vital gluten and 1 of dough enhancer. I also white flour instead of whole wheat. This came out better, but I still had some undoneness/sponginess. The third time, it came out a little better. There was still sponginess, but it wasn't through the whole loaf. Other than the sponginess, the texture is exactly what I'm looking for. I think it makes a great sandwich bread--and the crust is the best. It does taste good. My family ate the whole loaf when I made it last night.

So, I'm hoping someone can tell me where I'm going wrong. Should I do the 2 risings? Am I not letting it bake long enough (40 minutes)? I just realized that I didn't "tent" it. I don't remember that being on the bag of flour. Less water, maybe? Anyway, any help would be greatly appreciated.

Thanks,

Elaine