On Aug 13, 6:07*am, "john hamilton" > wrote:
> Started making bread last week, two loaves wholemeal flour each loaf 200 gms
> in oven for 35 mins at 180 C.
>
> Last weeks bread rose just fine, but this weeks they rose ok again, but when
> taken out of the oven; sunk back down in the middle. * what would cause this
> sinking please.

It either wasn't done which is what most likely happened, or you let
it rise too much and there wasn't enough internal structure to support
the loaf.