I have what some may think is an odd request. I can make 100% whole wheat bread that's light and soft and fluffy. What I want is a sandwich loaf with a dense, moist crumb like Great Harvest's Honey Whole Wheat Loaf. I don't want to add anything other than water, flour, yeast, salt and honey. How do I achieve a moist, tight,dense crumb? Is it in the shaping? The grind of the flour? Coarse? Fine? (I have a Nutrimill and have both hard red and white wheat) Is it hydration? Rising time? oven temperature? I'm all for experimenting. That's what I've been doing but I figure if someone already has the secret, I'll save myself some time. I've had fairly decent results using the Artisan Bread in 5 method but I kind of want something that I can just do in my Bosch and not have it take more than 4-5 hours max. I appreciate any/all words of wisdom. Thanks!