Some reassurance needed!
I find baking with wholemeal or mutligrain flours a little bit frustrating. When I use 100% of wholemeal / multigrain flour I always end up with rather dense bread, too dense if you ask me, although I've been told that bread made with this type of flour is supposed to be dense.
But really though, is it? How dense is okay? And is it actually possible to make a light and soft wholemeal loaf or am I just being daft?
I now tend to mix about 70% white to 30% wholemeal flour, which gives a lot of the taste of wholemeal without it being so dense and heavy!
Any tips or advice would be most welcome :)