I struggeled a lot with Emmer or Einkorn Whole Grain Sandwich breads this year. The problem was always the weak gluten network of the ancient grain in combination with the bran in the whole grain bread which destabilized the gluten network even more. And so the crumb never satisfied my high standards.
Adding Spelt flour to the mixture did not do the trick and so I still try to create the perfect recipe. And will continue in the next year. To relax meanwhile I decided to bake a sandwich with white wheat flour and 30 % whole emmer flour.