Wendy, it's a bit challenging to say how fresh ground flour will perform, as the grind tends to vary so much. Generally speaking, whole wheat flour (which is what you'll have if you don't filter out the bran) does absorb more liquid than white flour. The "sharp" edges of the bran in the flour also have a tendency to cut through the gluten strands that you develop during kneading, which is why 100% whole wheat loaves aren't often as light and fluffy as those made with even some white flour. This loaf is especially light and fluffy by design, so for best results, we'd recommend using your fresh ground flour for just a small portion of the flour called for in this recipe--say 25%. Adding extra liquid (typically 1-2 tsp per cup of flour) and allowing the dough to rest between mixing and kneading may also help. If all goes well, next time around you might try upping the percentage of fresh, whole wheat flour even more. Best of luck and happy baking! Mollie@KAF

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