Have been making yeast bread for many years so I guess I'm one of those "old bakers" lol. I have been making 2 loaves of 100% whole wheat bread almost every week for the last 2 years or so with great success. Today I decided to add 1C of quick oats to my recipe and cut back on the flour accordingly, the dough was just as sticky as it usually is when I put it in the pans to rise but for some reason it was very sluggish on the rise and just stalled when the top of the loaf had just crested the pan. After deciding that it wasn't going to rise any further I baked it as usual. Didn't fare too well, kind of looks like whole wheat bricks. Did I use too much oatmeal? Or is there something else at play here. My yeast was Red Star and it proofed nicely. All conditions were the same as any other time I made this bread without the oatmeal. Any thoughts?

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