Suggestions needed for fragile crumb
I've been trying to create a reliable recipe and improve my technique so that I can create a daily toast type bread that I can add grains and seeds to and perhaps a small amount of wholemeal or different type of flour (soy, besan etc)
I was happy with my results and improvements in the texture of my bread - as I've posted here in talking about a basic white bread with a good wholey spongy texture .
I have just made a couple of loaves with the same recipe but have added a mixture of linseed, black quinoa and sesame. The bread is beatuifully light and fluffy and wholey, but prehaps less spongy that before and the main dissappointment is that the bread is pretty fragile on the inside. and breaks apart a bit when buttered.
I'm guessing this may be due to the seeds breaking up the tension in the dough?? Or could it be something else.
Any suggestion on how to overcome this and create a nice strong crumb would be gladly received!