Multi-Grain Bread with Cornmeal
Cynthia Taylor 02/59/2016 02/29/2016
I just tried this recipe, & definitely had less success than I had hoped. I used the All-Purpose flour blend. I followed the quantities in the recipe exactly, & the only changes I made in the recipe were to substitute teff flour for whole teff, & ground flax seed for the corn meal, since I can't eat corn. My yeast is nice & fresh: I just used it in something else, with obvious activity. The dough was so thick & dry that my stand mixer couldn't handle it, even after adding more liquid, so I finished it by kneading it quite a lot, including folding to add air pockets. I divided it into 2 smaller loaves to try & avoid the problem of mush at the bottom of overly dense loaves. It hardly rose at all after more than an hour, so I went ahead & baked it after one rising. It didn't rise at all during the baking, & didn't brown anywhere near as nicely as the picture. I thought it was going to be like a brick, but it actually has quite a nice crispy crust & a good, fine-grained texture. The taste is fine, except that it could really have used more salt; it tastes like a low-sodium recipe. Also, the uncooked quinoa doesn't incorporate at all, & imparts a rather unpleasant, random crunch. Pretty disappointing overall, but not a total failure.
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