I too grind my own flour. I use Spelt berries I order from Montana Wheat. I make my own dough enhancer (about 1 Tbspn per loaf)--there are many recipes for this on line. I usually add 1/2 cup white flour to each loaf of bread (I make 4 loaves at a time using a bread mixer). I generally make 8 - 12 loaves on baking day, slice, and freeze the bread. This produces a hearty but beautifully textured wheat bread that everyone loves--rises well and stays moist and fresh longer. The dough enhancer is all natural ingredients that improve rise and extends shelf life. Been doing this for years.
Last edited by Lynn Street in MI; 02-03-2013 at 05:14 AM.