No oven spring in oatmeal bread?
I wanted to make a sandwich bread with oatmeal and whole grains in it, and adapted a couple of recipes from here. Both times the dough rose fine, but I got no oven spring at all and ended up with a brick. I've done fine with other breads. Is it possible that it's the oatmeal that's causing me problems? If so, how would I fix it?