I have MockMill 200 Pro grinder. I have made spelt bread in the past from berries. I have not made this bread in a while. However, now I an starting to make it again and have been failing. The flour grinded from the berries set at the lowest setting still makes the dough rough and it is tearing it, not allowing the rise. I cannot even get a seal around the dough for the final rise. I never sifted in the past. I took apart the MockMill and it looked fine. Why would this be happening now?
Have you tried grinding it twice? First time on a coarser setting then a second time on a finer setting.
Are you setting the mill to where the stones are slightly knocking? This could be beyond the zero, as the setting sometimes drifts over time.