Delicious! I accidentally added all of the flour instead of reserving but still an easy bake with great results

Hi! So I’m hoping you can help me troubleshoot- I’ve been doing these loaves and first ones came out great, from there I can’t get the insides to fully cook- they still taste a little doughy to me. If I leave these loaves in any longer, they burn on top. I can get them to about 25 mins, sometimes a bit longer. I let them cool all the way, we use the classic nutrimill and the instant yeast you recommend. Any thoughts you have would be helpful! Thanks 🤗

Hi! I’ve been making this recipe from your Everyday Whole Grains cookbook and I just noticed that the measurements in this recipe differ slightly. What differences do they produce in the final product? Thank you!

Can I use all hard red for this recipe? I'm a brand new home miller 🙈 I have hard red, einkorn, and barley

My first fresh milled sandwich bread! So pleased this recipe was a success. It’s so soft and delicious! This will be a staple in our house! Thank you for the clear instructions and video!

Hello, this will be my first recipe to try!! I don't own a mill. Can I use reg organic all purpose flour for this? Or should it be bread flour? Thank you!

What if I don’t have instant test?

This bread recipe is perfect. It makes the greatest sandwich bread, perfect for avocado toast or any meal! Whole family loves it. I am curious if you could provide additional nutritional info such as fat, fiber, carbs, protein? Thanks for such a great recipe!

Our family loves this bread! It’s a staple in our house now .

I’m very confused. It says add 7 cups of flour.. and then later on says add the rest of the flour 1/2 cup at a time.. but I thought it only needed 7.5 total? How many cups of flour should I mill?

Hi there! This is my second time making bread from scratch. My dough looked like the photo below when I was done kneading by hand. Is that normal? Also, my loaf never rose on either of the rise times. What could I be doing incorrectly?

I have made this three times and it is now our go to sandwich bread recipe. Soooo delicious.

Just wondering where everyone is getting their wheat berries from? I’m new to milling and the ones I got from Palouse are very hearty in flavor. Looking for something to resemble white that my kids would eat. Thanks!

The first time I made this I only made one loaf and halved the recipe and it turned out great. The second time I made two loaves and for some reason it’s gummy in the middle. The outside is brown and looks just fine but when you cut into it, the middle of the slice seems doughy. What could possibly cause this?

I’ve attempted 2 times now, and my loaves are coming out slightly doughy after 30 min. Should I try using a thermometer to check the internal temp next time? If so, would you insert it from the start of baking ?

I have tried this recipe several times and for the life of me I cannot figure out why it fails every time. I am using grains from azure, I’m using the Wondermill, I’m using good yeast. I just cannot figure it out. Today, I thought it looked great after kneading, then it didn’t rise very much. Any suggestions??

This is my new favorite bread! It’s so soft and fluffy! My kids are loving it too!

Definitely gotta try my hands at it again, but first time wasn’t bad!! Super easy! I just have to read the dough a bit better next time! ❤️

When you list how many cups of flour, that's milled cups, correct?

Wondering if I can double this recipe and hold it in Tub in refrigerator and pull out what is needed for buns, loaves, rolls for the week to 10 days? If not is there a recipe for yeast dough I can use this for this purpose?