We use our breadmaker a lot, for loaves and for dough, for pizzas, bagels and buns. I recently bought a grain mill and organic whole wheat kernels, planning to move to only fresh-milled wheat in all our baking. So far I'd been making things using a combo of flours I already had in the cupboard, to use them up (spelt, ww and white), plus some milled wheat. Yes I always added gluten it make it 'bread flour'. Everything turns out fine.
So after using up all our other flours, I milled some wheat today for pizza dough. I added gluten as usual. It did not rise in the machine, and was stickier than usual.
Talk to me. I'm afraid to use staight fresh-milled flour now, in breads etc, as I can't guarantee the outcomes. Help!
Sometimes fresh milled flour weighs less than the same volume of commercial flour. It hasn't had the long wait during shipping and sitting on a store shelf, so it hasn't settled. You may need to adjust the amount of flour you are using.
Fresh milled flour might differ in the amount of liquid it absorbs, so again, you may need to experiment a little with the ratio of flour to liquid.
Finally, a dough enhancer such as lecithin or ascorbic acid might help with the rise too.
Good luck. When you work out the kinks, that fresh milled whole grain loaf will be yummy!