I baked the nutty bread - with all the nuts the texture was fabulous, but drier than I expected. Recipe called for 3/4 C arrowroot flour - is this too much? would that be the cause?
Should I cut back on arrowroot - seems a lot, or what liquid should i add?
I recently baked the same bread without the nuts and where I found the bread to be quite dry my husband did not. I think I'm going to add raisins to my next loaf to see if that will help. Though I also felt that I had not ground my flax seeds very well either. I don't know if that would impact the moistness or not, but that was something else I was going to try to do better.
I've made this bread several times and it's delicious, one of my favorites --it is very dry, like an old fashioned bread.
You could try any number of experiments to make it more wet, the ones you talked about above sound like good options.
I just made it, and it is very dry and crumbly. The batter was quite dry, so I added more water, and the final product was still very dry and fell apart. I'd love to hear more ideas. Maybe a little oil?
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