"FWIW, whole wheat bread is mostly white flour. Real whole wheat bread is very dense and dry."
As a long-time home bread baker, I beg to differ. If you stone-grind wheat berries and make up the bread immediately, while the flour is still slightly warm from the grinding, you get bread as light as any good yeast bread. If your bread comes out dry, just add a bit more moisture next time - the bran soaks up more than the rest of the grain.
