I'm not quite a novice bread baker, but not terribly experienced, either. Usually, my whole-grain breads fail to rise very well and wind up tasty but very dense.
I have a new KitchenAid Artisan and used it today on the 100% Whole Wheat Sandwich Bread recipe -- the one with the potato flakes. Not having potato flakes, I used some cooked potato, which they said in the comments to that recipe's blog would work all right.
Now. One of my fears has always been that I added too much flour, so this time, since I let the mixer knead it (it's only one loaf; the mixer handled it fine with the dough hook and didn't even get warm), I didn't handle it as much. While I found it a bit sticky and knew that using potato would increase the moisture, I added only an extra tablespoon or two of flour and resisted the temptation to keep adding flour. So it was stickier than I'm used to, but I have a feeling I have always added too much flour.
I made it, it rose beautifully, and it's delicious, but it is definitely a little bit ... too moist, I guess. It's almost a bit shaggy inside. I tested it with a thermometer to make sure it got to 190, and even the pieces on the ends are that way, so I don't think it's that it was underdone.
Does it seem logical that this was the result of overcorrecting for too much flour, and I wound up leaving the dough too sticky? Based on taste, I plan to make this bread a LOT, so I want to make sure I fix the problem next time.