I have been using psyllium husk to add fiber to other breads, but have not tried it with this recipe | I might add some rosemary next time? Lots of protein, and perfect for my reactive hypoglycemia diet as well as my daughter's gluten free diet |
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However I did taste it and it does taste like a thick hardy bread | Don't waste your money buying the ingredients to make this |
I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand.
And I shaped it as a loaf this time, again, it was great! This may be obvious though it wasn't to me that the default 8 servings will not nearly be enough to fill a bread pan, or at least my bread pan | I am not sure why another baker found the recipe too dry because I was worried that it was too wet |
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With the olive oil that might be nice | Had to go with the 16 servings option at the top there |
Works great as sandwich bread, and I've been making it every week or so for specifically that purpose, or just as a snack with cream cheese.
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