Bread with seede won't completely rise.
I've been making great whole wheat bread in my Zojirushi for quita a while. I recently began adding ten tablespoons of ground seeds to the mixture at the time predetermined by the machine. The two pound loaf no longer rises completely. Where it used to rise over the top of the pan, it now rises about an inch under.
Sweetner is 2 tablespoons each of honey & molasses.
Salt - 1 1/2 teaspoons
Vital gluten - 4 tablespoons
Bread machine yeast - 2 teaspoons
Flour - 2 cups whole wheat & 2 cups White bread .. or .. 2 cups whole weat, 2 cups rye .. or .. 1 1/3 cups each whole wheat, rye & white bread.
The results are the same. The texture is fine on the top third of the loaf, but becomes increasingly more dense going toward the bottom.
Does anyone have any suggestions?