Freshly grind spelt bread not rising properly
I have tried it three times so far and in all cases the dough doesn't rise well.
Most of the flour I used was from freshly milled spelt, mixed with small quantities of flour from other various seeds. The bread comes out like a brick no-matter how I alter the recipe. This last time, the dough had a bit of a better rise, maybe because I mixed it with about 1.3 cups of store-bought all-purpose flour. The results still were not satisfactory.
I have been baking bread at home for a while now and I doubt I might have a problem with dough consistency or moisture.
I have used freshly ground spelt flour before as an addition, and I have noticed that it impacts the rise of the dough. Does this mean that there is no way to have a nicely risen loaf of bread made from 90-100% fresh milled spelt, or is there something that can be done about it?