David, pain de mie can be very sensitive when it comes to yeast; too much, and it can yield exactly the results you describe: soft (collapsible) structure and dense, gummy edges, due to the rising dough pressing too hard against the top and sides of the pan and compacting itself. These same results can come from a higher hydration than optimal: using just a bit too much liquid. Could be the sprouts contributed to that, too. I'd say next time cut the yeast back, grab the sprouts when they're no longer than the berry itself, and be sure to "finish" the loaf off in the oven, out of the pan, as Richard describes. Hope these tips help — PJH@KAF

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