The trick with any whole wheat bread is to only let it rise once. As soon as you're done kneading it, form it into loaves, put it in your pan, let it rise until just over the top of the pan, then bake. Don't worry, it will still have a great texture, no big holes or anything. Actually, it will have a better texture than if you try to let it rise twice. Here is my recipe (I do use fresh ground whole wheat though, but your's should work, too.):
3 cups warm water
1 Tbsp yeast
1 Tbsp salt
1/3 cup oil
1/3 cup honey
1 cup rye flour
6-8 cups whole wheat flour
Put yeast and water in bowl. Dissolve. Add salt, oil, and honey. Stir. Add rye flour then 6 cups whole wheat flour. Mix and knead. Add more flour if necessary and continue to knead for 10 minutes. Dough should be fairly smooth and just slightly tacky. Form into two loaves, put in well greased pan, let rise. Bake at 350 for 35 minutes. Let sit in pan for 5 minutes (this softens the crust), remove from pan. Let cool.
The rye flour gives the bread a great taste, but not too strong. It also reacts chemically with the wheat and makes it release more iron which makes your bread even healthier! Enjoy!
