I've been experimenting with different bread recipes. They all have tasted good (can fresh bread taste poorly?), but a good texture has been tough to find - usually too crumbly. I've found a recipe that holds up and thought I'd share it. It's from a book called "The Bread Bible" by Beth Hensperger.
Pour into bowl:
1 1/2 cups warm water (105-115 degrees)
Sprinkle with 1 Tbsp yeast and a pinch of brown sugar. Stir to dissolve and let stand at room temperature til foamy, about 10 minutes.
Add to it:
1/4 cup (packed) brown sugar
1/4 cup light molasses
2 1/4 cups whole wheat flour
Beat til smooth. Cover and set aside at room temperature until foamy, about an hour.
Add:
1/4 cup vegetable or sesame oil
1/4 cup sesame seeds
1/4 cup medium grind cornmeal
2 1/2 tsp salt
3 eggs, room temperature
1 cup all-purpose or bread flour
Beat til smooth, about 2 minutes. Add remaining 4-4 1/2 cups flour, 1/2 cup at a time, until a soft dough is formed.
Turn dough onto lightly floured board and knead gently about 4 minutes or in a machine switch to the dough hook and knead for 3 minutes until dough is smooth and springs back when pressed. Place dough in greased container, cover and let rise at room temperature til doubled, 1 1/2 to 2 hours.
Turn dough onto lightly floured surface and without working the dough, divide it into three portions. Form each portion into a fat rectangular loaf, place it seam side down on the baking sheet (greased or dusted with cornmeal). Cover loosely and let rise til doubled, about 1 hour.
Preheat oven to 350, slash some parallel lines on top or sides for a nice effect. Bake 35-40 minutes (mine was more like 20) til hollow sounding and golden brown.
I don't know if it's the eggs or molasses or a more careful method, but it holds itself together so nice. Mind you, I've only made one batch - we'll see if it's consistent. :)