hello, my wife and I are new to break making. we have had four attempts, and two came out bad or fair, and two were good. the two that were not so good were with amaranth grain, and the two that were good were with just regular bread flour. I have heard places that the healthier breads are harder to get soft. is this true? is there a workaround for this that at least gets it close to the softness of other breads made by breadmakers? we will try the five tips given here, but any suggestions are appreciated. thanks John

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