Did the Basic Whole Wheat recipe out of The Laurel's Kitchen Bread Book today and have some questions. I used our Kitchen Aid even though I read somewhere it struggles with two pounds of dough. I don't know if it struggle, but the motor heated up nicely. After 20 or more minutes, I was unimpressed with it's efforts so decided to hand kneed. Here's where the question comes in. Is it difficult to get gluten to form with whole wheat? I kneeded and kneeded and never got it where I wanted it. I finally decided to call it a low to no kneed bread and let it rise. I got good gas production. Final loaves were a little small and could have risen more to make me happy, but flavor and text where great. I put the loaf pans on a pizza stone in the oven and introduced some steam by pouring what in a cast iron skillet in the bottom of the oven. Overall it was a great day, but wondering if you can get to the window pane trick with whole wheat.