Looking back on the recipe after four years, I notice a number of things I would do and express differently. Nevertheless, I hesitate to suggest changes, because the recipe has worked for several people.
Someone wanted to cover the taste of the whole wheat with more toppings. Such an increase could cause a gum layer problem. Instead, I would look at the flourís freshness and at the relatively large amount of VWG.
King Arthur White Whole Wheat is all, or mostly, winter wheat. Winter wheat is not high in protein, thus VWG might be needed. However, I donít think the VWG improves the flavor. One could reduce the VWG and then strengthen the dough by using white spring wheat, increasing the very modest salt level, or adding some stretch-and-folds.