The concept was good. But, I kept asking myself how is this going to rise without any white flour? Wheat bread recipes always use a mix of both. I have heard on here that something called "vital wheat gluten" could be used in place of the gluten in white flour, although I have not tried that method. I tried though despite my thoughts. I had some excellent yeast, that I used the day before, so that was not the problem. But, as I expected it didn't rise an inch! And, it broke a part on my bread machine because it was so tough, because it wouldn't rise. Most of the reviewers who had success did what I thought and added the white flour and reduced the wheat flour, to make the 3 cups.
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The concept was good. But, I kept asking myself how is this going to rise without any white...