Because whole-wheat flour contains more bran (the outer layers of the seed) than white flour, your job as a newbie whole-wheat baker is to increase the amount of water in your dough to make it light. Why? Bran absorbs more water. Generally speaking, whole-wheat loaves turn out unusually heavy and dense when there is not enough water in the dough. The solution: Add more water.
Let’s practice with an easily customizable, very delicious, and seasonally appropriate bread. Integrale herb rolls, a remix of the aromatic, naturally sweet, pane integrale alle erbe, can be made with whatever fresh or dried herbs you have on hand, and while this recipe utilizes a blend of whole-wheat and white flour, you can increase the whole-wheat ratio as you become comfortable with whole-grain baking.