I left out a bit of the oat flour and replaced it with buckwheat. I also replaced one of the eggs with ground flax seed, used honey instead of sugar, and finally replaced the butter with about 1/2 the amount of oil.
It turned out okay -- a little heavy maybe - I have a hard time baking for the full 1 1/2 hrs and then an even harder time letting it cool for over an hour.
Here are a few pictures of the process.
this is what the flour mixture looked like after adding the buckwheat
The egg, honey, oil mixture
Beginning of mixing it all together -- kind of a goopy mess
Let it go for 6 minutes and you get a thick batter/dough consistency
It still isn't sturdy enough to not fall over the sides when it rises, so I fashioned a foil collar to help create a taller loaf
the glob waiting to rise
Final result - sorry I didn't get a picture of the fully risen loaf before it went into the oven.
a couple more tweaks over the wknd - going to add some whole grain cereal to one loaf and then make another with only partially ground flax seed, make it meal instead of powder and see if I like the way that turns out. The flavor and texture of all have been good, I'm just trying to make it a little healthier.
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