Any ideas? I used 1.25-1.5 tsp vital wheat gluten for 3 cups of freshly ground white wheat berries. I did a no-knead bread and it just didn't rise well at all. Previously I've done a regular loaf and let it autolyse and that too didn't rise well. How the heck do I get 100% whole wheat bread to rise nicely? Thanks!
Watch this
https://youtu.be/0Z3ae1vPNQ0
Have you seen our Community Bake that is featuring Whole Wheat bread?
http://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
You may find the help you need there.
Recipe or even baker's percentage as well as technique used is vital to helping you.
Temperature, hydration, handling ("no knead" is not enough info), flour type, other ingredients, any prior success/failures, tiiming,soaking/autolyse details, type of yeast,etc,etc. All crucial info to helping determine a solution.