I've been trying to make really good whole wheat bread for years and I've used many different recipes and consulted lots of people. I've even been using lecithin and wheat gluten, too. I guess the ascorbic acid was the trick. Finally, ww bread that turned out exactly how I wanted it to. When I made the dough in my Kitchenaid, it was really dense and I wasn't so sure that it would turn out. I put it in a warm oven to rise, but it wasn't really rising after 45 minutes, so I pulled it out to rise on the counter; which it did just fine. Very soft texture, not dense at all. Great for making sandwiches. I no longer have to buy bread, yeah!