I also had trouble the first time making this, as the dough was dry and didn't rise much. I had more luck the second time, but I still had to add more water and it didn't rise as much as I expected.

I'm still a novice for baking bread, so I'm trying to figure out what I'm doing wrong.
What sort of adjustments should I make, compared to other doughs?
I was looking at the recipe for "classic sandwich bread". If I compare 1 loaf to 1 loaf (divide the whole wheat oatmeal recipe in half), they have similar amounts of flour (and/or oats, 360 g in total). But the "classic sandwich" had up to 40g more water, twice the butter, and a third more instant yeast (2 tsp to 1.5 tsp). It seems like this recipe dough is designed to be drier and slower rising.

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