After 4 failed attempts at making a sandwich bread that was both 100% whole wheat, but also light enough that it doesn't stick in my gullet, I finally have the right combination of ingredients.
Based on this recipe, but with adaptations from the past week and a half of experimenting, here is my very own highly-recommended recipe (if I do say so myself!) for anyone who is wanting to give up their dependency on store-bought whole wheat bread (which all-too-often is full of unneccesary preservatives and not-so-wholesome ingredients).
2 teaspoons active dry yeast (I recommend Bob's Red Mill brand)
1 1/2 cups warm water
2 1/2 Tablespoons molasses
3 Tablespoons olive oil
1 teaspoon salt
3 1/2 cups 100% whole wheat flour, plus more for kneading
Measure yeast into a large mixing bowl. Add the warm water first, then the molasses (you could also use honey), oil, and salt. Gently combine, then stir in the flour until just combined.
Let this loose, shaggy dough rest, covered for 20 minutes.
Adding a sprinkling of whole wheat flour as necessary to keep the dough from sticking to fingers and countertop, knead for about 10 minutes, until it is fairly smooth and elastic.
Lightly oil the inside of your mixing bowl (I don't even bother to clean out the dough scraps, unless there is quite a lot left in there), form the kneaded dough into a ball, and let it rise, covered, for 1 to 2 hours, or until it is puffy and doubled in size.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 by 4 1/2 inch bread pan (I can't recommend cast iron enough). Cover with a damp, lightweight towel or lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it has crowned about an inch over the rim of the pan.
Bake in a preheated 350 degree oven for 45 minutes.