Classic 100% Whole Wheat Bread

This bread has quite a dense, tight crumb, which I usually get when I bake with 100% wholewheat recipes. I know it's not for everyone, but I like it! It's not great for sandwiches, just slice a generous chunk off and enjoy it with your meal like a movie Viking. I used really coarse Golspie Mill flour too, which probably adds to that. My loaf didn't rise much in the oven: I probably overproofed it though. The oil and syrup mean that it doesn't dry out for a few days, and has a very slightly sweet taste to it. I used fresh yeast instead of instant dry, just doubling the weight to account for that. I'll maybe try out some other recipes for wholewheat bread before coming back to this one, but I still definitely enjoyed this loaf.