Do you do anything to increase the gluten? When I've tried whole-wheat bread, it just kind of falls apart when sliced. I've tried adding "Vital Wheat Gluten", but even a tablespoon to a loaf didn't seem to help. Thanks!
Are you putting a whole bunch of other stuff in there? There's a reason fat is called "shortening" -- it breaks the gluten strands, and makes the bread crumbly. Unless you're putting a whole bunch of butter or some other fat into the flour, I can't imagine why it would be crumbly.
What are your ingredients?
The "more" also includes fat, as well as other things which might interfere with gluten formation.