I have been making homemade bread for 14 years now. About 10 years ago I started grinding my own whole wheat berries for flour. I use hard red winter wheat. I have always had to add white flour to get a decent texture to my bread. Today I am trying a roll recipe with vital wheat gluten in it but I still had to knead the bread dough with white flour, thankfully it was not near as much as using 1/2 wheat, 1/2 white for the recipe.

Does anyone have any suggestions for making a good textured bread from fresh ground wheat berries that doesn't use white flour?

Thanks for any help you can give me.