My 100% whole wheat bread often tears on the sides after shaping into loaf pans. I have oiled the sides of the loaf pans but still get tears. My last batch tore on the top upon baking. My research suggested that the seam could have been touching the sides of pan and caused that top tear. Does tearing come from not kneading long enough? I use a bosch mixer on the "2" setting with dough hook for 8 minutes with a recipe for three loaves.