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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!
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