Yesterday i baked what i will call a generosity loaf , i call it that as the flour was from the red wheat and Tim's generosity and then that was milled with the Flour mill that Margaret very generously gifted me, and i put it to good use straight away. This is the first ever loaf that i have made using 100% fresh home milled wheat and i have to say i am not disappointed. i also included red wheat sprouts that were blitzed.The bread has that wonderful dark brown that was in evidence from the bread we made at big loaf, i baked it in the Romantoph for 15 minutes lid on and then the rest of the time off. i extended the baking time and the heat. When i sliced it this morning it had the great aroma and a nice open texture, there was some evidence that it was sticking to the serrated knife and was very moist. It reminded me a bit like malt loaf in that respect, and i think that is in fact where that characteristic is coming from, i added 2% Saunders malt to the mix and the addition of the sprouted red wheat berries 20% that were sprouted earlier and had been slowed in the fridge were definately very sweet when tasted had probably converted a good deal of the starch into Malt for its growth. Taste wise the bread was excellent and it has almost a cake like mouth feel. i guess i will need to make a bog standard 100% Wholemeal without the sprouts to comfirm my thoughts. Thanks again to Tim and Margaret The fun continues.