I just tried to make the 100% whole what challah detailed in Reinhart's book and the dough is coming out super wet. So much so that I cant' really knead it as much as stir it, or work it like ciabatta bread. It will pass a windowpane test but just ended up a bit limp and flat. I've noticed this as a pattern with all the Reinhart recipes (whole wheat) that I have tried and was wondering if anyone else has had this? Could it be that the flour is picking up moisture in the freezer? Or maybe it is just DC where I live is humid, causing my weight measurements to be off (if there is water in the flour)? Are his recipes wrong? Am I doing something wrong?
I've been very successful making recipes out of Hamelman's book so this is a surprise to me. Any thoughts?
Here is a previous thread on the subject: http://www.thefreshloaf.com/node/10087/really-sticky-dough 
Update: Out of the oven, the bread looks reasonable. It seems to have risen alright, although it is bulged out on one side (probably my fault). Still curious what people's experiences are here, and if there is a way to fix it.
Update2: Taste is good. The only complaint I really have is that it the braids are kind of flat due to the dough not really being able to hold its shape against gravity.