A few years ago, I started milling my own flour, and have been using a combination of the hard red and soft white wheat berries. Usually the problem I have with not adding bread flour or all-purpose flour is that the bread turns out very crumbly and dry, making it hard to use. Also it never rose much at all. I have tried every "trick" to make it rise (adding vital wheat gluten, vitamin C, etc.), BUT I've never seen a recipe that called for kneading with oil instead of more flour. Until now. I think I was also using too much flour, and not giving it the 20 minutes in the beginning to absorb the liquid. I never knew about that step. It's on it's first rise now, and I have "high hopes" for this loaf. So far, so good!! I can't wait to see how it turns out. I make bread all the time, and love making my own "hot pockets". They are delicious, and sometimes the only way to make sure the bread doesn't fall apart while it's being eaten since the fillings are already inside it. Thank you for changing my life!

• Reply