Beautiful Whole Wheat loaf with one major flaw
I'm not sure if this question belongs here, because it is a problem that seems to plague most of my loaves.
I made a beautiful 100% whole wheat loaf of bread. The recipe comes from The King Arthur Flour Whole Grain Baking book. It includes ingredients like potato flour (3 tablespoons), nonfat dry milk (¼ cup), butter (as always in KAF recipes).
I followed the recipe to the letter and was pleased with how beautifully it turned out. It rose like a dream. It tastes delicious too.
But try putting a slice in the toaster. When it pops up and you go to pick it up, it just falls apart.
I have this problem a lot. I have wondered if it's the butter....if substituting oil would result in a denser loaf. I seem to have better luck with a recipe book where the loaves call mostly for oil instead of butter.
I kneaded it as recommended. But how can I get better protein development so this doesn't happen? What's the trick here?