We baked this long name bread just because we did not stock the yeast but baking soda. After 30 minutes of baking in the oven, the colour of the bread was nice and smells good but was wee bit hard feeling in the surface.
The taste? it is somewhat like sort of a rice cake. Not sure we give it a second go with the same recipe. And we used normal milk instead of the buttermilk which is hard to get.
