Love this bread! The taste is wonderful and it was relatively easy to work with. I do have a question, though. My husband and I have noticed that the crumb is a bit too tender--the bread tears easily when used for sandwiches. In making the recipe, I used 100% KAF white whole wheat, carnation non-fat dry milk, red star quick rise yeast, and Lyle's Golden Syrup (it is a cane syrup with a nice caramelized flavor to it that is lovely with the nutty flavor of the wheat). I think I read a possible solution earlier in the blog in which someone proposed substituting in 1-1/2 c of bread flour for 1-1/2 c of the white whole wheat. Would this firm up the bread? Otherwise, would reducing the quantity of dry milk help?

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