I have made two loaves already with raves about the flavor. The bread is quite crumbly when it is sliced for toasting. Is there an adjustment that can be made for a little less crumble? David, you'd have to add either a couple of tablespoons of vital wheat gluten, or back off the whole wheat a bit, substituting with all-purpose flour. It's the "challenged" gluten that's causing the bread to crumble; gluten in whole wheat flour isn't nearly as strong/elastic as that in AP, due to the sharp bran in the flour slashing it as it tries to develop. PJH

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