Mix your dough and let it rest overnight in the refrigerator....that should make for a better rise.
Linda C

1. Add 1/8 t. ascorbic acid per loaf to the dough (anytime there is whole wheat flour or wheat germ in a bread recipe).

2. Make sure the dough is well-hydrated.

3. Are you using the correct size loaf pan for the amount of dough? How much flour is in your recipe and what size pan are you using?

4. Did you test the bread for doneness with an instant read thermometer? This is the only accurate way to determine doneness. Somewhere between 195-205 degrees F.

5. Make sure the loaf is completely cool before slicing. Slicing into a warm loaf of bread will destroy the crumb.

6. Should you let it rise longer? Not if that means it rises past "double". Bread doesn't rise to a clock, but rather according to the ambient temperature, moisture in the air and the dough, and strength of the yeast. It's "double" when it reaches double and you need to judge that by looking at the dough. It should rise faster at your high altitude than down here on the flat-lands, and it may actually be beneficial to reduce the amount of yeast.

7. Chilling (retarding) dough enhances flavor, but it also reduces ovenspring and loaf volume. It also opens the texture slightly, and that's not necessarily what is wanted for sandwich bread which is typically considered a close-grained crumb. An open texture is better used for toasting, which is great for holding butter and jelly.

If you'd really like to make a true sandwich loaf, a Pullman (Pain de Mie) Pan will get that crustless square loaf. These pans have a lid which prevents the dough from rising over the edge of the pan for that characteristic square loaf. This also compacts the crumb so it can be sliced into thin slices and will hold spreads (butter, mayo, etc.) on the top and not get soggy. It is substantial enough it won't fall apart when held in your hand. A more open texture bread will tend to fall apart.

A sandwich bread will also have a fairly high amount of milk and butter in the recipe, and both will help tenderize the crumb - even though it's a close-grained crumb. Some potato water, potato flour, or mashed potato flakes can also aid that perfect sandwich bread texture.

-Grainlady

As mentioned, a sandwich bread usually has milk and butter, and mine always has egg, so the bread has a tender texture and richer flavor (IMO).

I wouldn't try to decrease the water, but I'd replace it with milk or, for a different flavor, orange juice. Make sure you let it rise enough, but if you over proof, it'll collapse.

I've also added a bit extra yeast if I want a quick and high rise, but you have to like that "yeasty" flavor.

Good luck, a couple of tries and I'll bet it will be perfect.

Annie

I don't know if it will work for whole wheat bread but I put a couple of tablespoons of vital wheat gluten in my rye bread and it's as light as a feather... The recipe I use does have milk and an egg in it though... I think the bread machine helps too... lol

Rita

P. S. I use all purpose flour.