Exactly right, Taylor - you let it rise a bit too long. Since whole wheat bread doesn't have as much gluten as white bread (gluten is the elastic protein network that allows bread dough to trap air and rise), it's more prone to collapsing than white bread. Next time, let it rise about 3/4 of the way to where you think you want it to be, then put it into the preheated oven. I think you'll be pleased with the results. Good luck- PJH

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