Wholewheat loaf

I've been experimenting with wholewheat loaf for a few weeks. I'd been thinking about milling my own flour and didn't think it makes much difference. Boy was I ever wrong. The bottom line is home milled flour produces a loaf that is different in texture and flavor. Store bought wholewheat has a slight bitter after taste and it tends to be more dense. The flavor is richer and fuller with a naturally sweet after taste.

2 cups home mill hard red spring wheat
1 cup KA all purpose flour
1/2 tsp yeast
1 tsp sugar
1.5 cups warm water

Preheat dutch oven at 500F for 30min

I use the no-knead technique and let it rise at minimum 12 hours. With store bought wholewheat it tends to work better rising 14 hours. After the dough is formed into a loaf, I let it rise 35-45min and then bake it at 450F for 30 covered and 8min uncovered.

A couple of other notes. When I mixed the home milled flour, it mixes easier and absorbs the water much faster than store flour. I set my wondermill between bread and pastry flour, so that probably contributes to the texture. From a crumb perspective, the home milled flour is light and chewy. It's not as fluffy as 3 cups of KA all purpose flour, but the texture of the gluten tastes the same. Whereas with KA wholewheat flour, it is noticeably more dense and not as chewy.

 I milled 6 cups, since that's what I need for this week.

The dough once it is mixed

The final loaf is a little lighter in color than store flour