i tried this recipe twice, and was twice disappointed. although the taste was passable, the texture was odd - like thick oatmeal, with the consistancy of glue. concerned that i had handled the dough too roughly on the first try, on the second try i let the formed loaves rest a bit before baking, but that didnt help. the crust formed well though; perhaps the addition of an egg would lend the innards a more "bread-like" consistency? although i found the bread inedible on its own, the recipe wasnt a total waste - the sturdy crust and tough innards stood up very well as a bread bowl for tomato lentil soup :)
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