I have started to make some basic wholewheat bread from a recipe from Laurel's Bread Book (pg.80 for those who have her book).  I was particularly careful about the ingredient measurements.  I was also using my KA mixer for the first time (previously always kneaded by hand). Also, for the first time, I am using organic stoneground wholewheat bread flour from a local organic mill (protein 12½%)    I mixed the ingredients by hand, let it rest for a few minutes then put it in the mixer for 4 mins. (a friend recommended the timing).  The dough was still very wet and sticky so I mixed it for another few minutes.  Still very sticky so I slowly added about 2 tbs. flour.  I did not want to add too much extra flour.  Still too sticky so I took it out of the mixer and started to knead it by hand (painful for me as I have arthritis in my wrists).  After about 10 mins. I had to give up.  The dough was still sticking to the counter and to my hands.  I folded it into a ball, flouring my hands a little to get some tension and then let it rise.  After about 1 ½ hrs. it was ready (finger test) but still too sticky - sticking to my hands when I took it out of the bowl.  I have degassed it and have now put it in the fridge.  Can I salvage this or what!