I make a couple loaves of bread a week and my dough has never risen to its peak. Despite, the fact that my loaf comes out pretty small it is still delicious. I can't stop making it so I better figure out what I am doing wrong. I follow the recipe and use wheat gluten, but still my dough doesn't even rise to the top of my bread pan. Oh yeah, I am also using organic stone ground whole wheat flour and organic yeast. I have tried to let it rise longer, and have added additional gluten but nothing seems to help. Anyone have any pointers?

Melissa
Vancouver, WA