Fresh Milled Stone Ground Flour: Whole Wheat Milk Bread

This is my first recipe using freshly milled flour from a local mill (unrefined, organic, no stabilizers,100% stone ground ONLY, small batch). You really need to know what the dough should feel/look like so you can make proper adjustments. The cons of using locally milled flour is that there is no consistency. For pure flour, yeast, salt, water recipes, you should adjust the water (increase) but for enriched breads (eggs, butter, etc.), hold back on the flour and add more, if necessary, after you've mixed. I'm not a fan of whole wheat but wow, this is amazing...truly a taste difference. Super soft bread...makes the best ever toast. (Flour Mill: Grist & Toll, Pasadena, CA)

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