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Bad Odor Whole Grain Loaf

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Can anyone give me some advice?

I sometimes get an alcohol odor, somewhat rancid smelling in my just baked bread when using whole grains. I am not certain if it is the 'combination of grains' that I sometimes use?? Are there specific combinations to avoid? Today I combined 1/8 cup soy flour, 1/4 cup dark rye, spelt, barley flour, 1.5 cups sprouted Hard Red/millet combination, 1 cup WW, and 1.5 unbleached white; 1 T gluten; 1 T olive oil, 1 T agave, 2 teas salt. I used 1 T yeast. I keep my flours & grains refrigerated along with the yeast (not the unbleached).

The Bitter Taste in fresh milled WW

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I have been grinding organic hard red winter and spring whole wheat berries off and on for over 30 years. I have never had that taste. But buying flours off the shelf in markets I have had it plenty of times. It could be rancid. The bitter taste is charactoristic of rancidity. This is usually accompanied with a slight burning taste after swallowing. I usually taste the raw flour after grinding to check for that. I had to throw away several batches of just baked corn bread from store mixes that I didn't taste before hand. It's an unmistakable taste even after cooking.

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Bad Odor Whole Grain Loaf

The Bitter Taste in fresh milled WW

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