Lois Lang bread

[Guest guest]

I had posted before about having difficulty with the Lois Lang bread

recipe in BTVC. I found it quite dense and did not rise. I followed

the recommendation of a couple of you and made sure to pack the

almond flour which made it a little less dense and rised a bit more.

Then I decided to replace 1/2 cup almond flour with 1/2 cup of a

mixure of other nut flours (pecan, walnut & hazelnut). This made the

bread much more moist and had more of a wheat bread appearance. The

next time I substituted with 1 cup of the mixture but it was too

moist and would not hold together. I have since made it about 6

times with substituting with 1/2 cup of nut flour mixture.

Here is what really is bugging me. The recipes talks about kneading

the dough and shaping the loaf. This is not possible. It is more

like thick cake batter than playdough. It is something I scoop out

into the baking dish, not shape. I have made this recipe many times

and had my daughter watch me and make sure I am using the right

measurements and not forgetting any ingredients. I have packed the

flour each time. Is the book wrong? Have any of you made this and

actually been able to shape it?