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 (ΒΌ 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?