I have been trying to get a whole wheat/white sandwich loaf to work for some time. I am getting there but my last headache is that the dough rises both times but when I remove the plastic bag from the dough in the pan to put in the oven the dough falls back to the edge of the top of the loaf pan. It doesnt seem to have the structure it needs to hold itself up. I've checked the hydration, amount of oil just about everything I have read for getting a good lift to the bread. Is it have something to do with how or how long I knead the dough? Hoping for guidance and thanks.

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