Poorly rising wholemeal loaves
I have been making bread in a bread machine for many years now but earlier this year my wholemeal loaves lost their rise. I am in the north west of England and use a flour produced in Cumbria and dried yeast sachets. I have no trouble with the white flour but with the wholemeal I've even wandered into the scary world of live yeast but no difference. I'm wondering if it is poor grain quality after last years harvest can't think it's just that. has anyone any suggestions please?