Problem: Bread slices falling apart easily.
Only when I substitute any whole wheat into my sandwich bread recipes, the slices of bread fall apart very easily; almost crumble to the touch.
My 100% white flour breads do not have this issue.
I used this KA recipe http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe
I used KA white flour and in the recipe you will notice that it calls for 3 cups. I only substituted 1/2 cup (one half cup) of freshly grounded whole wheat berries (Red)
Not sure if anyone knows what a vita-mix blender is, but I used that to grind the wheat berries. Not sure that it matters, but wanted to add in some additional clues.
Also, the recipe calls for 1 'packet' of active dry yeast; I don't have packets, but only have a jar of active dry yeast. So I estimated that each packet had & added 2 1/4 (two & one forth) teaspoons of the the yeast.
The bread comes out of the oven looking normal each time, but the texture of the bread is weak. Falls apart very easily. Please help..