If you're afraid of too dense a bread you can mix some yeast , water, and some of the ww flour and let it sit for at least two hours ( a sponge or polish) the more the better and that will make a lighter consistency. You can also add some vital wheat gluten to the dough which has the same effect.
If you are really into ww bread I would urge you to buy a wheat mill and mill your own flour. Flour is like coffee. It has a limited shelf life once ground unless refrigerated. By the time you buy a bag of WW flour even the premium like KA most of the nutrients are gone and the flour is stale. Just smell the KA and compare to fresh milled and there is little resemblance.