Native American Galette
I feel bad in a way rating this so low but I really disliked the bread as it came out, as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour, but so do other reviewers, and my bread came out looking exactly as the main photo does. I see that most people really liked it so I am open to possibly doing something wrong, but I don't think I did.
I understood this was going to be a dense bread, but to me the bread tasted like dough or flour, not bread. The texture was clay-like but perhaps it is supposed to be. I knew it would be different than sour-dough or yeast raised bread and was surprised I did not like the flavor as well as the texture. I tend to like a wide variety of things and am open to it.
Many reviewers seem to have experience with this bread, including from childhood, and the good associations with remembering eating it. I can't say whether or not the "spice" of nostalgia has helped their result taste better than mine. The only other baking soda-leavened bread I've eaten before is Irish Soda bread, and I've only had it a few times. I give it two stars not one in case it was something I did. There's not a big loss if you try the recipe anyway-most people have the ingredients always around. Who knows maybe you will like it?
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Mar. 6, 2013