Whole wheat-unbleached flour ratios and bread rising
I made a modest little pan loaf yesterday (no-knead) using 1 1/4 cup unbleached flour and 1 cup nine-grain (whole wheat) flour. Tasty, but it didn't rise as much as expected, so was a bit denser than optimal.
Is the ratio of wholewheat to white too high to get a good rise? If so, what should it be?
Could I get a better rise with:
1. Longer cold fermenting?(it sat 3 days in the fridge after the initial rise)
2. Longer rise time after shaping? (it had about 1 -1.5 hours before baking)
3. Less salt (had about 1/2 tblsp) or more yeast (used about 1 tsp)
4. Cooking time/temperature change (cooked at 450 for 35 mins)