A study on cereal breads

I have made  two loaves so far with whole grain cereal. Both times are pretty successful. So I compare the two recipes to try to understand the ratio of important ingredients.

The two recipes to be compared are:

Recipe 1: adapted from Bernard Clayton's English oatmeal bread:
- 1 cup uncooked whole multigrain cereal
- 1 cup KAF whole wheat flour
- 1+1/2 cup bread flour
- 3 tp active dry yeast
- 1 TB butter at room temperature
- 1+1/2 tp salt
- 1 egg
- 1 cup 1% milk

Recipe 2: adapted from KAF whole grain baking cookbook:
- 3/4 cup uncooked whole multigrain cereal
- 1+1/4 cup KAF all purpose flour
- 1 cup KAF whole wheat flour
- 1+1/4 cups 1% milk
- 1+1/2 tp salt
- 2 TB honey
- 2 TB oat bran
- 2 TB flaxseed
- 3 tp active dry yeast
- 2 TB vital gluten powder
- 2 TB olive oil
- 1/2 cup crushed walnuts


Observation 1. Ratio of uncooked whole grain cereal to all-purpose flour to whole wheat flour:
    Recipe 1,   Cereal : All-purpose : W-Flour = 1 : 1 : 3/2 = 2 : 2 : 3
    Recipe 2,   Cereal : All-purpose : W-Flour = 3/4 : 5:4 : 1 = 3 : 5 : 4

Total amount of cereals and flours used in both recipes is about 3.5 cups.

Generalizing from these two recipes, I estimate that the ratio of cereal to flours is slightly less than 1:2, where half of the flours may be whole grain.

Observation 2. For baking a loaf of 3.5 cups of starches, both need 3 tp active dry yeast.

Observation 3. Essential ingredients that make the loaf tasty are salt, sugar and oil.
    On salt: both use 1+1/2 tp
    On sugar: Recipe 1 uses no sugar; Recipe 2 uses 2 TB honey
    On oil: Recipe 1 uses 1 TB butter; Recipe 2 uses 2 TB olive oil

Observation 4. On fermentation method, both use straight dough method, and requires soaking/cooking of the cereal before use.

Observation 5. Other ingredients:
    Recipe 1 has 1 egg
    Recipe 2 has 2 TB oat bran, 2 TB flaxseed, 1/2 cup walnuts, 2 TB gluten

Observation 6. Hydration:
   Recipe 1 uses 1 cup of 1% milk
   Recipe 2 uses 1+1/4 cup of 1% milk

Conclusion:

A successful loaf of medium cereal bread has the following:
1. Total 3 cups of uncooked cereal and flours
2. Ratio of cereal to all-purpose flour to whole wheat flour is roughly 1 : 1 : 1
3. About 1 cup of milk for hydration
4. 3 tp of active dry yeast
5. 1+1/2 tp salt
6. About 1 to 2 TB oil