I use exactly the same measurements as in recipe, and first difference that I notice, the dough ball is a lot smaller. It looks almost like I need more flour, but since consistency is good, I leave it alone.
Dough tastes very good, the best tasting dough I have ever tasted. It has some new taste to it that I have not experienced before, and that is what the freshly milled flour gives - unmatched taste.
As bread rises and bakes, it still looks small. I have set bread machine to whole wheat setting, which takes longer to rise and bake. When bread is finished, it comes out smaller then one made form store brought flour. Crust is little harder.
Changes to make:
- I need to measure weight of flour by volume for store brought flour and add the same weight of home milled flour to make sure I have the same amount.
- Set crust control to light crust.
- 3/4 cups milk
- 6 tbsp water
- 3 tbsp butter
- 3 tbsp honey
- 1 1/2 tbsp sugar
- 1 tsp salt
- 2 1/4 whole-wheat flour
- 3/4 cups bread flour
- 1 tbsp yeast