Am I expecting too much rise from seeded bread?

Am I expecting too much rise from a heavily seeded bread? I'm new to baking enriched breads. For years I've been baking lean sourdough breads. I have no experience to rely upon in this area.

I'm working to perfect a heavily seeded bread that contains 7% fats, and anywhere from 13 to 25% sugars. The flavor of the bread is outstanding, but it is fairly dense. Not a brick, but in no way considered light.

It is not possible to get moderately airy bread when using a large amount (43%) of seeds? Is it possible the weight of the seeds are hindering the rise? I bake Hamelman's Five Grain Levain with 33% seeds and it is not airy but in no way dense at all. I'm trying to determine whether the extra 10% of seeds are the culprit or the fats and sugars.

2nd question - - - Will it be difficult to get a strong dough structure with a bread of this nature? I'm thinking that the many seeds, including pumpkin are tearing the gluten or possibly interfering with the strands.

I have 2 other post that relate to this formula.

http://www.thefreshloaf.com/node/54192/seeduction-bread-formula

http://www.thefreshloaf.com/node/54283/natural-levain-fats-and-sugars

If I'm going to splurge (high fat and sugar content) on bread, this is the bread I want to do it with. I can't imagine a better bread. I've got to get this right.

Dan