Bread dough. Rookie questions
There can be a lot of things happening here, but I will start with some first ideas. 


You are not overkneading. Overkneading is not about raw strength. It doesn't happen per hand, not in 10 minutes (actually, it doesn't happen in the mixer within 10 minutes either). Whatever your problems are, overkneading is very unlikely to be one of them. If it were, you would notice a pronounced change from sticky through supple to weirdly-noncohesive. 
You are killing most of your yeast off. 110 to 115 F is not "warm" water when it comes to yeast, it is scalding. If you absolutely need quick rising times, use water at 90 F, +-5. Room temperature water (70 F +-10) will produce better tasting bread, and also has a larger margin for error. 
Forget the time directions for rising and really go with "until doubled". Proof in a measuring container, or at least in a square or cylindrical one where you can mark the initial level. "Just kinda stopped" should not happen before doubling, if the yeast is well and alive. 
The problem is not in the proportions of your recipe. They are pretty much middle of the road, assuming that you are really following them and not mismeasuring somehow. If you think it is a measuring issue, weigh the ingredients, that's not nearly as error-prone as baking by volume.  
A somewhat far-fetched idea would be that you beat too much flour from the mat into the dough during kneading. My quick calculation shows that you would have to beat in well over 150 g of flour before it starts getting unpleasantly hard, but if you want to avoid this source of error, knead without additional flour (just disregard the sticking).
Preheat your oven. If you have a pizza stone or some other good thermal mass, use it.  
If you really have that big problems, try simple white bread first. After you have mastered that, you can get to multigrain loaves. They typically don't rise as much as white bread, and are more difficult to get right.