This is my first experience making whole wheat bread, made using King Aurther Flour's Classic 100% Whole Wheat Bread recipe, and it was very different.
The dough remained wet. It never got to that 'plastic' state like doughs made from white flour. Fortunately, the recipie's wording gave me the hint that would be the case: "knead it for 6 to 8 minutes, or until it begins to become smooth and supple."
The second thing is that it didn't rise very much. It did rise the amount proscribed by the recipe, but my wife warned me that whole wheat doughs don't have same rise.
It all turned out well though. Upon first bite my wife was ready to marry me ll over again :-)