[Iarwain]

Yeah, your recipe looks good. That's more honey and oil than what I use and about the same amount of salt per loaf. It should still rise just fine with that.

The rule of thumb I like for the water temp is that it should be like a baby's bath water, warm to the touch but not uncomfortably hot. For kneading I find that I need to check it by hand after the mixer has done its job. It should spring back nicely into a ball when it's done and should be fairly smooth. There's a certain texture it needs to have and I don't entirely trust mixers to get it just right. That's probably personal bias there - I do use a K-tec mixer to knead my dough but for years I did it all by hand and I find it get a smoother dough if I finish out with just a few turns by hand. I oil the counter and my hands rather than flouring them because it's easy to add too much flour when working with whole wheat flour. I personally like to do a first rising in the bowl and a second in the pans because I find that it does rise more that way.

My assumption, though, from all the info you've provided is that your pans are the main reason for it. Your recipe is about half of mine and that volume of flour per loaf (I'm assuming this is a 2-loaf recipe - mine is 4) definitely rises better in the narrower pans. That's easy enough to fix.