I'm a relatively novice bread baker. I've made several succesful loaves, including a few from this website, with rave reviews from my family. Tonight, I used my classic country loaf recipe, but substituted 2 cups wheat flour for AP flour (out of 6 total). I kept everything else the same. I mixed the ingeredients (by hand) and then let it autolyse for about 20 minutes. I've been kneading, and kneading, and adding more flour, and kneading, and adding more flour, etc. for what seems an eternity. I'm just not getting a smooth, elastic dough. Is this normal for wheat bread? How do I know when to stop adding flour or stop kneading. I've heard both can make the bread tough in the end. Any help is appreciated. I finally gave in and allowing it to rise right now. I have a love/hate relationship with experimenting.