I don't see anything, or any ingredients, that would be a problem in your recipe, in fact, I'm going to give your recipe a try (thanks for sharing it). I always use agave nectar in yeast breads and don't think that's the problem. Bread that crumbles can be from several things...so you'll have to see if one (or more) of these things could be the cause. -How long did the dough rise? When using whole wheat flour, only allow the dough to rise to JUST under double, which was indicated in the recipe. In fact, that's a good rule-of-thumb now that bleached and unbleached flour is no longer bromated, not just whole wheat breads. Whole wheat flour doesn't have the extensibility that bleached and unbleached flour does, so avoid over-proofing your dough. If you have trouble gauging "double", use a dough rising bucket (available from King Arthur - I use food storage containers from a restaurant supply store, much cheaper than the same things from King Arthur - a 2-quart container is perfect for this recipe). By the way, dough doesn't rise to a clock, rather to the ambient temperature, moisture level, and the strength of the yeast used. The rise time may actually be much less than what the recipe indicates, so start checking after 30-minutes. -If the ambient temperature was too warm where the dough was rising, that can also contribute to the bread being crumbly. This often happens when using the oven for a proofing box and preheat the oven for a few minutes, turning it off, and the actual temperature is too hot (all you need is the light on in the oven for a nearly perfect rising temperature). Or using the microwave method (boiling water in a container, etc.), it can also get too hot for the dough. Most people never check the ambient temperature in these cases. I like a long cool rise, but if you are using an oven or a microwave for proofing the dough, be sure to check the temperature and keep the temperature between 80-85°F/27-30°C. or colder. -How much flour was used? Only add as much flour as it takes to make a nice soft dough. Amounts listed in the recipe are just a good/bad guess. -The dough might not have been kneaded enough. -Even the oven temperature can cause the loaf to crumble. Make sure your oven is pre-heated and to temperature. -And as LindaC mentioned, your whole wheat flour may have a low amount of gluten in it. I mill my own flour and I know the grain is 13.1% protein, which is more than enough gluten to raise a loaf of bread. I never add vital wheat gluten to breads unless I have a large percentage of low-gluten flour in it. Hope there's something that will help you out. -Grainlady

Lisa it was so easy there is almost no recipe. Puff pastry, thawed and roll it out. Cut it into about 3 inch rounds. Brush it with olive oil. Take grape or cherry tomatoes and half or quarter them depending on size. Lookes nice with a mix of yellow and red. Put 4 or 5 pieces of tomato in the middle of the tartlet away from the edge. Crumble a bit of goat cheese over. I added salt and pepper here and maybe a few more tomatoe pieces where I thought they could fit. Use tiny sprigs of fresh thyme (3 or so per tart) Pop them into a 400 degree oven for about 18 min til golden and the tomatoe starts to brown. They were so good and easy; for sure I will be doing these again. Janet

FOAS, no I haven't eaten it. I can't, as the ranch dressing has garlic in it. My DS & DS have had it tho and like it. I don't like hot foods, so I probably wouldn't have tried it anyway. The anniv party is a big back yard open house type party, so it will go great. Thank you for thinking about making sure it was a tasty recipe. She has made this for over a year that I know of, and it is always a hit. Tami

I made compumom's recipe and it turned out great! Break was just me, DH & my younger son, Ben, and a friend of ours. I cut squares out of the souffle, MWd them for about 3 1/2 minutes, and they were fine! Services were good, sermons were good, and we had a discussion on cremation during the break (we always have a discussion on something at around 4 pm before we begin the service again at 5). Shofar was supposed to blow at 8:02, they blew at 8:10 so not too bad. One year we were between rabbis and we had a sub rabbi for high holidays. The head of the RPC (religious practices committee) decided (about 30 min before services should have ended) that he had forgotten to tell this rabbi that we do one additional service - or some such directive - and we went over by about 40 minutes. It was awful! I agree with gellchom regarding skipping meals as opposed to skipping water. I drink water all day so it's tough not to. I don't do caffeine so that's not a problem for me. I also agree with mimsic that I definitely feel a sense of renewal from the day. Someone or other is always asking me about fasting -- "I don't know how you do it!" "Isn't it hard??" and questions like that. I always reply, you know, it's not only not bad, but I actually welcome giving my stomach a rest for one day. And like mimsic said, you're in the synagogue, everyone else is fasting, you're praying and the day just goes by. One funny thing, am I the only one? Or do you find yourself singing some of the melodies in your head for a few days? Just hearing some of those so many times during the day, I can't help replaying some of them in my mind!