Dough rise problem with whole wheat flour
I was wondering if somebody could help me because I made the recipe of Cinnamon Raisin Oatmeal Bread (I adapted the recipe to 1 loaf) using whole wheat bread on a 70% and white flour on a 30%. I also added 1 TBSP of gluten to help with the rise.
When I mix everything the dough is too dry... I try to wet my hands and knead the dough with my hands wet and also I added oil to the countertop as I was kneading (some technique I read somewhere) and the dough improved a little, but not that much. I knead it 10 minutes and the next of the recipe I made it exactly like it says in the recipe in this site...
First, what can I do to make the dough better and also how many time do I have to knead a whole wheat dough for it to be ready?
This is the adaptation I made:
- 1 cup white flour minus 1 tbsp flour + 1 tbsp vital gluten
- 2 1/2 cup Whole wheat flour
- 1/2 cup rolled oats
- 208 ml water
- 2 oz milk
- 1 1/2 tbsp honey
- 2 tbsp vegetable oil
- 1 tsp salt
- 2/3 cup soaked raisins.
Thanks for the help.