I've been baking bread on and off for ages. Mixing the dough in the bread machine and baking it in the regular oven works best for me. Lately I have been experimenting with throwing in a little bit of wheat flour or oatmeal in place of the white. When I use the different blends, the loaf does not seem to rise as high. Do flours other than white need more yeast...or do they just not rise as high?