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If you use whole wheat flour without any bread flour (bread flour is marked on the bag) you will have small dense loaves unless you add wheat gluten. The product "vital wheat gluten" is for sale in most grocery stores in the baking aisle. If you don't want to add gluten then you will need to use at least 50% bread flour and 50% whole wheat flour to get a larger loaf. Those are the 2 choices to make large loaves using a lot of whole wheat flour.
Gluten free recipes are thicker and stickier than wheat and will probably wreck your bread maker. I had a 2500 model and it broke while making a gluten free bread, so yours will likely be the same. I found it best to keep the dough more liquidy than solid to avoid extra strain on the motor and paddles, but it will affect the outcome. There are lots of gluten free recipes on the internet, just do a simple web search.
Yes, many machines warm up a little when you choose the wheat setting, also if your manual shows the cycle times for the various programs you will probably notice a different Knead time (more) vs. the basic program and that is because whole wheat flour lacks enough gluten to make a nice, large, soft loaf, so to compensate it has a longer knead. Even with that though your whole wheat loaves are probably going to be shorter than a 100 whole wheat loaf.
Many bakers ( me included) add purchased wheat gluten and add that to the flour, (be sure to remove and equal amount of w. wheat flour from the recipe if you do this) to get a softer, higher, better texture loaf.
you might need to use a little less yeast(maybe 1/8 tsp less) and probably a little more salt. bread collapsing can also be caused by not enough gluten so use bread flour not all purpose flour and/or add some wheat gluten to it. dough that is too wet can also lead to collapsed bread.
I have a very healthy recipe. Makes two loaves so you will have to divide in two.
13 oz. water (warm)
3 3/4 cup stone ground whole wheat flour
1/2 cup steel cut oats
2 T oil
2 T dry milk
2 T vital wheat gluten
3 T honey
1 1/2 t salt
1 T active dry yeast
When machine beeps add if desired:
1/2 cup golden flax seeds
1/4 cup unroasted sunflour seeds or sesame seeds (or both)
Put into machine and go. I usually set it on dough cycle and put into pans for second rise 50min in a warm, draft free area. Preheat oven to 400 place bread in oven after second rise, reduce heat to 375 and bake 30-35 min.
You can find both flour and gluten with Bob's Redmill products
You can try replacing some of the heavier wheat flour with some lighter sifted bread flour. (You'll need to sift the wheat flour too.) I use Splenda when I can to try to keep the calories and carbs down, but a small amount of molassas can help sweeten too. Try experimenting with different amounts until you get one you like. You might try using fruit juice for liquid; it can sweeten while mixing in the flours. Good Luck and have fun eating your experiments.
Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.