dry whole grain/multi grain loaves
I hope I've picked the right spot to post this. I've been making several types of multi grain bread , using the same recipe for about 4 years now. They always turn out lovely. But lately- the loaves have been exceptionally dry. My mom thought I was over baking them- however I did not increase my baking time. After that comment I took them out of the oven a few minutes earlier. - it did not help.... The only other change I have made is to start grinding my own flour. Could that make a difference??? The breads are so dry that by the 2nd day, they totally fall apart when slicing.
Thanks for any help.