I've made two loaves of bread using W's unbleached Bread Flour and noticed my loaves being denser and not too quick to rise. A phone call to the mill revealed that the named flour has no additives and therefore has no diastatic malt added to it already . I now know the reason for retaining the diastatic malt that I ordered a couple of years ago but never used since KA flour has the D.M. added to it. Will let you know if any differences in rise rate occur because of the addition of DM to W's flour.