This was delicious! It actually wasn't as hearty as I'm used to, but in my opinion, the heavier the better. I tweaked the recipe a bit, anyway. When I made the dough, it was too dry to even be a regular dough consistency, much less one leaning toward a batter. So I used a total of a cup and 3/4 of water, including the amount listed in the recipe, but I'll probably use 2 cups even next time. I didn't have any egg substitute, so I left it out, and used olive oil instead of walnut. I used another reviewer's recommendation, and preheated the oven to 170°F (the lowest it would go), turned it off, put in the dough, and let it rise for an hour. Then I baked it at 325°F for about 45 minutes. Great recipe.
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This was delicious! It actually wasn't as hearty as I'm used to, but in my opinion, the...