I'm really happy with the way this loaf turned out. It's a lot taller than my previous attempts, and it might be the first time I didn't end up with a huge air pocket near the top. I think the reason for this is that I kneaded it a little longer than I normally do (usually I get lazy and only knead it for a couple minutes instead of the 6-8 minutes the recipe states - note to self: no more laziness!), and then when I shaped it into a loaf I worked with it a bit more than usual - folding it a few times, flattening it out, forming it into a ball, and finally pinching it to form the loaf.

This is also the first time I made dough in the KitchenAid. Love it.

Based on my usual Honey Wheat BreadHoney Wheat Bread recipe. Would have also added wheat germ but I was out.

These are the amounts I used for one 8"x4" loaf:

4.5 oz whole wheat flour
4.5 oz bread flour, plus enough to form a soft dough
2 oz oats, finely ground in the food processor (about 1/2 cup)
1/4 cup flaxseeds, ground
2 1/4 tsp instant yeast
9 oz water
11 g dry milk powder
1 1/2 oz (2 tbsp) honey
1 1/2 tbsp butter
1 1/2 tsp salt

I would really love to invest in a couple of professional loaf pans.