Bread baking: dough has little holes after first rise I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. It was also a bit sticky, but was afraid to make it too dry since I'm using high gluten flour and whole wheat which both need more water. After the first rise it still didn't feel springy enough, and I gave it another knead and let it rise again for 15 min. After this, and when shaping the bread, I noticed there are little holes in the dough as seen in the pictures. For some reason the gluten didn't fully form to which I attribute the little holes and tears to, but I can't think what to do different. Any ideas?
What kind of whole wheat flour are you using? An organic supermarket near me offers a mill to use on-site, and I once bought a package of wheat and milled it there, to see how bread tastes with unoxidized flour. 

The roughly milled bran teared my gluten badly, and I had much difficulty getting the dough to perform well. The bread didn't rise well either. 

Your dough looks rather irregular to me, and I believe to see tiny beige dots which may be bran. Adding all those spices doesn't help, neither does working with high gluten flour when you are using whole wheat. The whole thing looks like too much and too tight gluten to me, that gets torn by the bran and pulls together, leaving holes. 

Also, home bakers tend to use too much yeast, and I suspect that getting the air pockets expand too quickly or even too much (overrising) increases the problem. Standard recipes start at 2% yeast (2 g fresh or 0.7 g instant per 100 g flour) but artisan breads use less, to allow for longer rising times. 

So my advice would be: 


use finely milled whole wheat flour (not home milled)
try also getting your spices finer milled - if you are doing it in a coffee grinder, use a Turkish grind
use AP flour instead of high gluten flour 
use more AP and less whole flour
work your dough with frequent breaks, so the gluten can relax a bit 
use the proper amount of yeast.