Kim-- For a high, light 100% whole wheat bread, I strongly recommend a sponge recipe such as the 1st link in Leo's posts. I do a lot of 100% whole wheat bread baking (I cheat and use my bread machine to mix and do the 1st proof of the dough for most recipes) I have not found adding gluten to the whole wheat flour to be very helpful in terms of getting a higher rise. In my family, we like the denser, heavier loaf that you get using 100% whole wheat, so I just substitute whole wheat for white flour in any recipe that strikes my fancy. I adjust the liquid based on how the dough feels and looks as I stir in the liquid. (I keep all of my flours and meals in the freezer to keep out the mealworms, and nearly always have to use more liquid than a recipe calls for, since freezing also dries.)The recipe Dani was referring to is not 100% whole wheat, but includes 1 cup white bread flour. It is a very dark bread because it has 1/3 cup molasses in it. Boy is it tasty--the recipe is in the Mudcat "Whiskey Before Breakfast" cookbook.