I have been grinding my own whole wheat flour for several years with a Nutrimill. Love it!!! I store the ground flour in the freezer so need to take into account the colder temp when starting. I dearly love King Arthur's Whole Grain Baking cookbook and have started using their recipe for Bread with sprouted wheat ground in a blender with a part of the liquid and added to the bread dough in this wet state. I add a 1/4 C dried milk to the wet ingredients so it will dissolve. I also add one egg. Just put the egg in a measuring cup and fill it up with water so the total of egg and water is the amount of water you would want. The difference in these two loaves could be explained I think by the fact that the freshly ground flour will be a little warmer than the bagged flour of the shelf. Temp affects the speed of rising a lot. Flour just ground is warm, off the shelf is cooler and frozen flour is really cold. Just give the really cold flour longer to rise or put it in a bowl and set it in a sink of very warm water until the chill is off before mixing the dough. My family prefers any bread made with my home ground flour over any other form of bread. I prefer the flavor of sprouted hard red wheat berries. I often mix the flour from hard red wheat and hard white wheat. This baking cookbook, "Whole Grain Baking"from King Arthur Flour, for using all kinds of whole grains is my personal favorite. Try page 185. Sprouted wheat adds a really great flavor.

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