I've recently started to bake bread using the Bread Bible (Rose Levy Beranbaum) as my guide. I've had really good success with the cracked wheat loaf until recently when I switched from using wholemeal wheat flour to kamut flour. My dough would rise well for the first rise, but then stall out for the second and third rise and I wind up with a rather dense loaf.
Since I'm new to this whole bread making thing, I'm not sure how to adjust the recipe to work better with the kamut flour. Is the kamut flour destined to give me a dense loaf? Do I need to add a touch more water? Any advice would be appreciated!