Hi Robert, the additional ingredients in this recipe mostly contribute to flavor, tenderness and keeping quality, although the Baker's Special Dry Milk can also contribute to a better rise. If you find your dough is stiffer without these added ingredients, you might find it helpful to add a little extra water. Aiming for a smooth, supple dough will help allow the dough to rise more fully. To that end, you'll also want to be careful how you measure your flour. We recommend either weighing your ingredients or using this method to measure your flour by cups. And don't skip the pause between mixing the ingredients and kneading the dough. This pause allows the whole wheat flour to fully hydrate and the bran to soften. The result is a more productive kneading process and a better rise. 

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