Hi Caro, it sounds like this loaf might have been a bit over-proofed (risen too long or at too warm of a temperature in the pan before baking). Fermentation gases can build up closer to the surface of the loaf as bread rises and ferments, and this can sometimes cause a pocket to form beneath the top crust as the loaf is baking. If your recipe was a bit on the small side for this pan, this might have caused you to let it rise a little too long before baking. For a multigrain loaf you might need to put a little more dough in the pan, since it's not likely to rise as robustly as a white bread recipe. Our Whole Wheat Pain De Mie recipe written for the 9" pain de mie pan calls for 909g of dough, and you could use more dough than this if you weren't planning to bake with the lid. 

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