Organic flour vs unbleached flour
My daughter got me a bag of organic, non GMO all purpose flour. I used some at Thanksgiving to make yeast rolls. They tasted ok, but the interior was darker than the unbleached flour I usually use. I baked a loaf of bread yesterday, using the steps and ingredients I always do, except using the organic flour. I let the sponge work, then kneaded and shaped into a loaf. I noticed that while kneading, the dough didn't take as much flour off the board before it was ready to shape. I let the loaf raise in a greased pan. I give the sponge about an hour, then the loaf an hour, and then about 48 minutes to bake. I noticed when I put the loaf in the oven that it had risen, but the top crust was sinking. After baking, I buttered the top and covered the loaf in the pan with a couple paper towels. I took it out after it was cooled and parts of the crust had stuck to the pan. When I cut a slice, it looked more like whole wheat bread in color. Overall, this isn't my best effort.
I'm wondering about the color, the falling and the sticking. Should using organic flour result in these differences? I can live with the color, but not crazy about the appearance or that it stuck. Are there any tips to work with this flour to make a better loaf? Thanks!
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so maybe you just got an off bag or something, I don't know. it just seems to me if it is that different in form or "ingredients," it would make sense that it would handle differently. interesting question, but I bet that stuff is pretty expensive to experiment with. 
… and never ever have had trouble with it rising.
It could be that the extra bran needed extra liquid you didn’t expect. I can’t recall the last time I had a loaf bomb on me. I usually get a way better spring than supermarket flour because the whole grain is more sturdy in general.
This one is kasha bread, which is boosted by the addition of soaked/pureed raisins as the liquid—always good for a big spring!
I kneaded the bread until it was sticky, left about 1/2 cup of flour on the board.
I've been making bread without sugar for several years when I started on a low carb food plan. I wanted to avoid adding sugar, but I think it might help bread with this flour to rise. The rolls I baked at Thanksgiving had sugar, butter, cream and milk in the dough and they came out pretty 
It’s got a good measure of gently roasted buckwheat groats, as well. They end up like sparkling stars throughout the loaves and make a nice nutty addition. (The kasha is light so has a little crunch but not at all chewy.)
Another variation I love is to use 1/2 to 1 c. of coarse corn meal (softened in hot water and cooled to warm before adding to the dough) in addition to the WW flour. It makes a much more dense loaf but wow—the flavour is amazing! Even without sugar in the loaf, it’s sweet, and makes an awesome companion to a bowl of chili. Just a drizzle of honey on the toasted slices makes it breakfast ambrosia, as well.
Whole grain breads can be a bit tricky but I discovered Laurel’s Kitchen Bread Book years ago, which is a great resource, especially if you're used to supermarket flours. Haven’t hit a clunker in that book ever.
Perhaps the most amazing gem in that book is her WW desem—a WHEAT sourdough! Takes some time to get the starter going, but there’s nothing else like it!
