If you are expecting it to taste anything like the uniformly shaped commercial loaves, it never will "turn out right". Although if you get a pan de mie pan, and use the right recipe, it can come... somewhat... close. There is a TON of sugar in the common commercial breads.
Homemade will be a bit more like French or Italian bread. Chewy, yeasty (I'm not sure they even use yeast in commercial loaves... maybe they pump carbon dioxide into them instead?) and filling.
The King Arthur Flour website has a ton of TESTED recipes, as well as tips, tricks and troubleshooting.
I'll see if I can dig up my 100% whole wheat recipe I posted on here years ago. It can be very difficult to get an edible loaf with all whole wheat. And honestly, if you are used to commercial bread, I wouldn't try it as your first loaf. I grind hard white winter wheat for bread... it's much milder tasting than red wheat, with a sweet, nutty flavor. Whole wheat bread baked with freshly ground wheat is wonderful!
But except on rate occasions I want something specific and special (caraway rye, maybe) I haven't used a recipe in years. I heat my liquids (raw milk needs to be scalded, as it contains an enzyme that inhibits yeast growth, although to be truthful, I've even skipped that step when I was in a hurry and it turned out fine. I add butter, or oil, or sour cream.... some type of fat. When it's cool enough (110°-120°F), I add the yeast... a scant tablespoon for every 2-3 loaves. And some sort of sweetener. Honey helps keep it from going stale as fast, but you can use anything... ive made some incredible loaves using the last of some jam from a jar. Then I mix in a couple cups of flour, and beat it well until it's smooth... and let it rise until it's bubbly.
Then I add 1/2 tsp salt for every tablespoon (or packet) of yeast I used, mix in more flour until it comes away from the side of the bowl (using my Kitchenaid mixer), or if doing it by hand, until its too stiff to stir. Knead it with a dough hook, or dump it on a well floured counter or pastry cloth. Whole wheat dough will be sticky... flour your hands and the surface well, but try to not work too much flour into the dough... it will make a hard, dry bread.
Put it in a well greased bowl, turning the dough once so the top is greased as well, cover with saran wrap and let rise in a warm place until doubled. Not TOO warm! DDIL had rye bread rising on her stove top while the ham was baking in the oven, and it baked the dough on the bottom of the bowl!
If your house is drafty or chilly, turn the oven on BRIEFLY (TURN IT OFF BEFORE ADDING DOUGH!), set a bowl of hot water on the bottom rack, and rise your dough in there. HANG A SIGN ON THE CONTROLS to remind you to not turn it on!
They sell clear plastic dough bowls with measurements, but you don't need to go to that expense. Gently press on the rising dough with a finger once in awhile... if it springs back, it's not ready. If it indents, and stays indented... it's ready. If the whole thing collapses... you over rose it. Don't panic... dump it out, knead it again briefly, put it back in the bowl and try again. Bread is VERY forgiving!
When it's right, divide it into well greased loaf pans... you want them 1/2 to 2/3rds full. Cover with plastic wrap, or a damp towel ( if the dough dries out on top, it won't be able to fully rise), and let rise until double again. It will take less time this time.
Preheat the oven to 350°, and bake standard sized loaves (9" x4") for about 30 -35 minutes. In the old days, they'd take a hot loaf out of a pan and thump it on the bottom... if it sounded hollow, it was done. Now, I use an instant read thermometer... it will be 170° in the center when it's ready.
Cool on a rack, and store whatever you don't eat immediately once it's completely cool. Any you won't be able to eat in 5 days or so (less in hot, humid weather) can be frozen.
Here is the whole wheat recipe
I posted in the wrong place (homesteading) so Ill say it again...I just bought some Pullman bread pans and want to start making my own breads again. I also bought bread bags for freezing so anyone have some great bread recipes you care to share :)
www.timebomb2000.com
Have fun!
Summerthyme