I love my Panasonic bread maker, but after a year of trying, I’m about to give up on making whole wheat bread at home. I just don’t seem to be able to produce bread which is good for sandwiches. They all just crumble a lot and my sandwiches fall apart. Would it be possible to reproduce the texture of supermarket (not fancy bakeries) whole wheat breads (like Sarah Lee)? What makes commercial breads so elastic and soft?