Another thought too:
A lot of recipes do better if you do your measurements by dry weight rather than by the liquid measurement - i.e. 8oz vs a cup. Part of the reason for that is that a bagged flour tends to be clumped and compacted together and you'll tend to measure out way more flour than you would with fresh ground. Try it one day, if you can get freshly milled berries, sprinkle them from a scoop vs the same process from a bagged flour. I found that I was putting in almost 1/3 cup more flour with the bagged flour than the freshly ground based on the dry weight of them which also made for a heavier drier loaf.