How much of this is the pan and how much is the recipe? I've been making 100% whole wheat bread and it's denser than the supermarket varieties. My wife and I prefer it but my kids refuse to eat it. How do I get the airy supermarket 100% whole wheat bread (and they don't use high fructose corn syrup either). Would the pan help? Thanks The pain de mie recipes do tend to have an airy, supermarket, perfect sandwich bread texture. The pan is really utilized to create the square shape. ~Amy

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