Kneading whole grain dough can be tough because it feels rough and doesn't have as much gluten. Gluten is what helps bread rise and gives it a nice texture. Here are some challenges you might face:

• Hard to make gluten: Whole grain flour soaks up more water. This can make the dough feel dry and tricky to handle.
• Too tough: If you knead it too much, the final bread can end up dense and heavy, which isn’t what most people want.

But don’t worry! There are ways to make it easier:

1. Add more water: This helps the dough stretch and become softer.
2. Knead gently: Try using a stretching and folding method instead of the usual kneading. This helps prevent the dough from getting too tough.

Even though it might seem hard at first, taking your time and making some changes can lead to delicious results!