Anne, contrary to intuition, you might be leaving the loaf to rise for too long. When loaves are over-proofed, they tend to rise and then fall slightly in the oven because the structure gets weak. Cutting back on the rising time or alternately, using 1/4 teaspoon less of yeast next time might help maintain the integrity of the dough. You can also try adding 1-2 tablespoons of Vital Wheat Gluten to the dough, which provides an extra boost to whole wheat dough. I hope that helps! Kye@KAF

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