Troubleshooting Whole Wheat Breads
I've been baking my husband's favorite raisin bread recipe for some time now. For health reasons, we do not use ANY refined white flour. I have always used Dakota Maid stone ground whole wheat flour, which is very finely milled, and it has always turned out just fine. Now, all of a sudden, the bread isn't baking all the way through. I did try a neighbor's hand milled whole wheat flour. Is my oven going out, or is it the flour? What can I do?