I'm using a bread machine. My standard recipe is 2 cups bread flour and 1 cup whole wheat or rye. In addition there is a little over a cup of water and the usual butter and powdered milk and salt. Finally 2 1/4 teaspoons yeast. This makes a full sized bread in a 2 lb machine even though it is supposed to be a 1.5 lb recipe. My complaint is that the bread is too soft, almost like commercial packaged bread. It tears when cut and needs a thicker slice or it will sag in a sandwich. I'd like to adjust things so the bread is firmer, but don't know what to alter. More dark flour, less yeast?
Any advice appreciated..