Whole Wheat Oat Bread Using KitchenAid Stand Mixer

Since my 100% whole wheat bread didn't rise like I wanted it to, but I want to eat more than just plain white bread, I decided to mix the two recipes and come up with a multigrain bread. The following is what I came up with:

Ingredients:
1/2C milk

3 tablespoons sugar

2 teaspoons salt

3 tablespoons butter or margarine

2 (1/4 ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.)

1-1/2 C warm water (105 F to 110 F)

2 C Whole Wheat Flour

1/2 C Oat Bran Flour

3 C White flour

Directions:

1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F).

2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.

3. Add lukewarm milk mixture and water to 2 C Wheat Flour, 2 C White Flour and 1/2 C Oat Bran Flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining White flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (At this point I take the dough and knead it for 5-7 minutes, adding flour as needed, until I get the feel I want from the dough.)

4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour. 5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 6. Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.