I've been experimenting with ratios of ww to white in bread, and as I also
like to add a lot of seeds and bran and whatnot, and I have found I have to
do things to "lighten" the bread or it turns out like a doorstop. I add
these in addition to the yeast and all the other stuff: 1) vital wheat
gluten; 2) malt; 3) 2 eggs (to a four-loaf recipe, 1 egg for a two-loaf
recipe). I don't use a breadmaker anymore, as I have a large meaty husband
to slam the dough around, and he does a superb job. Our loaves are about
3/4 ww now but are still fluffy/elastic enough to please the average person
(i.e., don't have that crumbly texture that is so problematic with denser
breads when you are trying to cut them and make sandwiches out of them and
stuff).
eliz