I've made wholewheat loaves with much success before, but lately, they don't rise as high nor have an oven spring. When I tear them apart, the smell is very yeast-y with a pasty and gummy crumb, what gives?  I smelled my WW flour, thinking it might be the culprit, it smelled wheaty yet iron-y, I don't know how best to describe it, how does a fresh WW flour smell like? Also, I've started using vital wheat gluten to give it the "raise" it lacks, but nothing happened, the bread only became very chewy.