A Winter Whole Wheat Loaf of Bread

As I noted last winter, in my new/old house, it's challenging to get bread to rise when it's below 70 indoors.  Here's what a recent batch of 100% white whole wheat dough looked like after "rising" on the counter for about eight hours:

As you can see, there's essentially no rise to it.  I put it in the oven on the proof setting for about 3.5-4 hours, yielding this:

That was enough to start baking.  The end result was a very respectable (if slightly underbaked) 100% whole wheat loaf.

Within a month, this should all be moot until fall.