We got our mill a week ago. I've milled nothing but Hard Red Spring Wheat and each and every loaf has failed to rise. I was thinking it was the yeast, but now I'm not so sure. I bought new yeast this morning and made a beautiful loaf of white. I think the problem really starts in the kneading. The dough is SO STICKY and it just doesn't firm up much. I've tried hand-kneading, kneading in my Kitchen Aid and my food processor. I just can't get it to window-pane texture. I mean, it will stretch, but it still breaks and remains sticky. This is really frustrating because I've made close to ten failed loaves and its depressing :-(

Is this just the way fresh-milled flour is? Should I expect the batter to always be sticky, even after kneading for the at least the suggested time in the recipe? Anyone have a full-proof recipe?

Can you see my desperation? ;-)