We bet that loaf has amazing flavor, Annemarie! If you're finding that your bread is particularly crumbly, two tablespoons of Vital Wheat Gluten could help improve its structure. You could also lower the amount of rye by another 10% or so and replace it with either All-Purpose Flour or Bread Flour for some extra strength. Lastly, a crumbly texture can sometimes hint at a dryer dough that needed extra water. Since you've been baking this bread for some time, you'll know if the dough looks different than it has in the past, and if it seems like the dough needs more water or not. Don't be afraid to drizzle in extra water a teaspoon at a time if the dough seems too stiff or dry during mixing. We hope one of these changes will help improve the texture of your bread. Happy baking! Annabelle@KAF

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