Hi there.  I've been wondering what makes wheat bread you buy at the store so soft and tender.  I prefer to bake whole wheat bread, though I'm absolutely awestruck with the multigrain struan recipe in BBA.  The whole wheat breads I bake are only soft and tender right after I bake them and they dry out by the next morning, necessitating toasting to make it palatable to my children. I'm assuming that the store bought breads are this way because of preservatives, but not sure how far fetched this is.  If it's possible to maintain this tenderness for longer - a method or storage method?

 Thanks very much!

Molly