I would recommend either of 2 things for your recipe to help with texture
and lift:
1) Use 75% whole grain flour and 25% bread flour
-or-
2) Take half of the flour that you grind to use for this recipe and sift it
to remove the bran. This will give you what's called "clear" or "patent"
flour and is of the same (or possibly higher) grade as high gluten flour.
Bread made with 100% whole grain flours will always be chewy and the
texture will be rough unless you cut it with a "regular" type of flour.
Roxanne Rieske