I regularly make my own bread - like you I use a mixture of wholemeal and white, sometimes I add rye flour. I gave up sugar (ie fructose) over 6 years ago and to begin with I put a little dextrose in my bread recipe but somewhere along the line I forgot to do it, and then realised that my bread rises just fine anyway.  I use the kind of dried yeast that is sold everywhere, btw, and actual flour not premix.

Good luck with it.

Thanks for your reply Sandra.  I replaced 2 tablespoons of honey with 2 tablespoons of rice malt syrup, and the bread was perfect.  Thanks.

Glad to hear it's working - can't help but think that 2 tablespoons of rice malt syrup is rather a lot, so maybe you could try reducing that. I would have expected a teaspoon would be enough, seeing that I don't use any at all..

Happy baking!