Wife says when she baked it in the machine the crust was thicker. She says take the dough out of the machine and proof (let it rise) separately. Then bake in a conventional baking pan and conventional oven. That will make the bread lighter with thinner crust.

You can add gluten to make the pore strength stronger. But of course the gluten is what is hard to digest and gives people that are gluten sensitive problems. The doctors I follow say everyone is sensitive to gluten and it is not that good for anyone, it is just that some people are a lot more sensitive than others. Can cause leaky gut which can let some bad stuff pass into the bloodstream. But that is a whole nuther subject. We used to play with additional gluten in whole wheat bread she ground at home. We don't eat any of that stuff anymore. 

I have eaten quite a few loaves of bread baked in a bread machine and a LOT of loaves mixed in a bread machine. Wife used to do it all by hand and really liked it when she got the bread machine to do the mixing and kneading. As a diabetic controlling my blood sugar with diet alone (no medication) we have cut out all the starchy grains and vegetables, much to our health improvement. But for people who can or want to do it, it is very tasty. Especially with lots of fresh butter.

Edit: If I recall correctly she let the bread do the first rise in the bread machine. Then she took it out and punched it down then let it rise again. Then baked in the regular oven. Her machine had a setting that told it to not bake, just do the dough and rise.