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Hi, I’ve been making my own bread successfully for years,so I thought I would try the Ezekeil Bread recipe.Following the recipe to the letter I ended up with a collapsed soggy pudding. I had to carry on cooking the bread for a further 60 minutes just to get it to a stage to enable me to get it out of the loaf tin. Having allowed it to cool, when I picked it up it broke in half and was still very wet in the centre. Is the overall amount of liquid (water,honey & olive oil. 1024mls.) correct? If I was making 2 loaves of a similar size with whole grain flour I would only use 740ml of liquid maximum, hence my query.Frustrated John.
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