Hi everyone. It’s my first time posting on this site. I recently started using the Laurel’s Kitchen Bread Book, and tried the introductory basic whole wheat bread recipe for two loaves. It calls for 20 minutes of kneading, which I did, and it turned out tasty, but it didn’t rise much at all. Then I recently saw something online about how the bran in whole wheat flour can shred the gluten in the dough if it’s kneaded too much, And I wonder if that was the problem. So I’m pretty confused. Any advice is appreciated!