I don't have the cover for it. I didn't know but when I was watching a youtube video of Bruno Albouze making a real light whole wheat bread (and he actually refers to it as pain de mie), he put a top on the pan so the bread would be perfectly square like the sandwich bread you could get at the store (I never liked it, the store stuff that is, Wonder Bread).
Then he made some kind of sauce-covered sandwich with a few slices of thin-sliced ham, don't know what kind of cheese, provolone maybe, sliced the size of American slices, and a marvelous Gruyere cheese sauce. Ahem Bechamel. Mornay. White sauce with cheese.
I will have to try that.
A couple of problems you have when making bread is low gluten content and aging flour.
I love dark rye breads, but they don't rise, no gluten in rye flour. Whole wheat goes sour when it is aged, I can't remember the agent.
If you get into the bread thing, learn to make a levan, sour dough, poolish. Remember that most commercial dark rye's are dyed, I use coffee for pumpernickel, read the ingredient label.
A good book is “The Bread Makers Apprentice” note that he under hydrates his breads. My brother had some impute, remember making bread is like doing math formula A+B=C, get a good scale.