However, there have been some real successes as well. I made this loaf last week with the right amount of water and added a bunch of sunflower and pumpkin seeds before cooking it. It was by far the best loaf so far.
This week on the other hand I messed up the amount of liquid again, (I went from memory for the recepe, and even though there are only 4 ingredients, apparently I’m not quite there yet), so my loaf overflowed the pan, came out in pieces, and was a bit gooey inside. I’ve left it for a couple of days now so maybe it has improved. Speaking of which, this bread actually improves in the first couple of days after cooking. It goes from being sticky to being moist. This is really something to remember.Update, (a few minutes after posting): I found another photo of the amazing bread, this time with butter and jam from Avonlea, (you know, where Anne of Green Gables is from):