Stone-ground whole wheat and graham flours contain the oil-rich germ of the wheat kernel. This means good nutrition but not-so-good shelf life. Refrigerate or freeze whole-grain flours to keep them fresh.
How do you know when bread is sufficiently kneaded? Besides watching the clock, note when the dough loses its “stickiness” and becomes smooth and springy. It’s nearly impossible to overknead bread; better to err with too much kneading than not enough.