We just got a Nutrimill for grinding our own grains, as they are more healthful and nutritious this way.  We also got a Zojirushi bread machine so we can start making our own bread.  I used the recipe from the Breadbecker's site (Ashley's variation):

http://www.breadbeckers.com/recipes/zojirushi_bread.htm

I did have a little confusion on one point.  The recipe states to add the ingredients in order, and generally you put the liquids in first, but the egg was the last thing on the recipe.  I went ahead and mixed it in with the liquids, breaking the yolk so it would mix better.  This is the loaf we ended up with.  It fell just a little, but it was still very tasty. 

I decided to make a second loaf to bring today as I had told my mother-in-law I would bring some for her to try.  We read the back of the breadmaker instructions and tips and decided to try to add 1 tbsp flour to see if that would help it to not fall.  However, this is what we ended up with. 

My mother-in-law (and I love her dearly) said to bring it anyway as it will still be tasty, just a little dense.  I am embarrassed to bring it though!    I was so sad I almost cried when I saw it!  Besides adding a tablespoonful of flour, the only other thing we did different was we did not break the yolk of the egg.  What am I doing wrong?  It is so depressing to wait 2 & 1/2 hours for the bread only to end up with this!

I also have some other questions related to grinding your own wheat and/or making bread.  I didn't want to waste board space, so I am putting this in my blog instead. 

1.  What do you use the various types of wheat for in your own home?  We have hard red, hard white and soft white wheat berries.  I did make some banana bread yesterday with a quick bread recipe and it turned out well.  I used about half hard red (we had leftovers) and half soft white. 

2.  Do you always grind your flour freshly?  I know it begins to oxidize soon so you shouldn't keep it too long, but it seems like it would be a pain (not to mention very loud) to always grind it fresh.  Do you have any you keep already ground in case you just need a little bit here and there?  If you do keep any already ground, how do you store it (in what sort of container and in the fridge or at room temp)?  How long do you keep it?   When you are grinding, how do you figure out how many cups of wheatberries to grind for the flour you need?

3.  Do you clean the hopper (the container where your milled flour ends up) after every time you grind grain?  If not, how often do you clean it?

4.  Do you have to wear earplugs?  The Nutrimill is supposed to be quieter but it is actually quite loud and sounds sort of like a jet plane taking off or landing. 

5.  Do you make a mess?  I wasn't trying to, but you can imagine the flour everywhere!  I can tell I am going to have to wear an apron or something for sure. 

6.  Do you make all your family's bread that you use for toast, sandwiches, and everything else?  What else do you make for your family?  (I guess that sort of relates to the first question above.)  How many loaves do you make every week, and how often do you make bread?  How long does it take to get your bread going?  It seems to still take a long time, though I'm sure not as long as it would take to make it by hand.  It just seems to take a while to do the grinding and all the measuring.  I am not really used to doing much cooking around here though.  (DH is wonderful and he does most of it. since he stays home with the kids.)

Anyway, sorry this got long, but I would sure appreciate any feedback!  And, happy thanksgiving to all!