I have some bread recipes that I am trying to "fix". Whole wheat, multigrain and white sandwich loaf recipes specifically. They currently yield very airy, light loaves. This may please some but I am interested in chewy, relatively dense loaves with buttery crusts. The current recipies produce crusts that are light and tear easily.. I am looking for more "chew" than "tear". Any suggestions? Do I need to type the recipe or does something jump to mind that I need to adjust, ie more sugar, more oil, more proofing time?