I bake a whole-wheat seed bread, that only has one rise in the pan. I live on the coast with hot humid conditions. When the dough is 1” over the pan, and I put it into the oven it falls flat. If I proof it more, the dough overflows down the outer walls of the pan. If I proof it less, the dough does not continue to rise in the oven and I still get the flat top loaf. Suggestions please. More or less yeast? More or less water? I would appreciate your advice.

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