Hi there, I've been having good results with the KA bread flour and wanted to experiment a bit. This recipe resulted in beautiful rising but as soon as the baking cycle started (I use a bread machine) it collapsed. This is the ingredients list: 1.5 cups water 3 TBS butter 1.5 TS salt 1 TBS ground flax seeds 2 TBS maple syrup 1.5 cups bread flour (180 g) 1 cup whole wheat flour (110 g) 1 cup dark rye flour (100 g) 2 1/4 TS yeast (active dry) My setting on the machine was wholewheat with normal crust. The whole cycle takes 4:20. Anybody has an idea about the collapsing and if it maybe over proofed? Thanx, TJ

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