A Tasty Disaster

Sometimes the Evolution Kitchen is more like the Evolution Laboratory. Often we experiment with recipe conversions and work with new ingredients. And sometimes these recipes are disasters. The worst kind of disaster are those which aren't even edible and end up in the dog food (she'll eat anything) or the trash. Other mishaps have enough potential that simply require some tweaking in the instructions or ingredients. That is the case for this one.

Continuing our tests with no knead Bread (last discussed here), I tried to add more "exotic" flours to the wheat flour. Here is the simple recipe I tried:

wet:
1¾ c warm water (100º F)
2 T canola oil
2 T sugar
2 ½ t yeast

dry:
2 c whole wheat flour
1 c oat flour
1/2 c rice flour
1/2 c tapioca flour

What happened was the dough was too wet due to the change in the water-absorption characteristics of the different flours. The dough rose as expected, but there was not enough structure in the dough to thwart gravity, and instead of rising "up", it rose "out", spilling over the sides of the pan, as shown in this picture:

When done, the bread also had a very fragile crumb. Slicing it proved difficult without it breaking off into pieces. Despite this, the bread tasted wonderful. Because of this last observation, we will try to tweak this recipe, perhaps adding some egg (or flax seed "egg") to bind it together better, and not make the dough so wet.