For those who mix whole wheat with a DLX...
...for about how long do you usually knead the dough? I have varied the kneading time from 5 to 12 minutes, and I still have never had the 'windowpane' look to my dough, except when I use bread flour. I'm trying to stick to 100% fresh-ground hard white wheat (with occasionally some spelt, kamut, red wheat added for variation). I'm afraid to overknead, but I'm not sure if I have ever kneaded it long enough either...
The bread usually turns out fairly well, when I don't forget a major ingredient (like the salt). I'm shooting for soft loaf bread. Once I can turn that out consistently, maybe I'll venture into artisan. The loaves do tend to be a little on the dense side. I wish I could attain soft and fluffy whole wheat bread, so I'd like to look at each step of the process and see where I can improve.
~Michelle