Beginner problem with a diabetic friendly bread being wet
I am using a Zojiroushi machine and trying to make a diabetic friendly bread. I found a recipe that works well, but the taste is not very good so I have made some changes. The problem is that no matter what I seem to change, it comes out too wet inside (especially near the bottom center) and dense. Dense is not horrible but the wetness is. I have to lightly toast every slice to dry it out. This last loaf tastes great and is a bit better, but still too wet. (I had cut the water by 1/4 cup and the the oil by 1 tablespoon to get the recipe shown below which I just used.) I am almost ready to give up. To help, I use the regular cycle with a medium crust. (the Whole wheat cycle always comes out worse.) Not thing I notice is that the dough ends up in a ball which, I question if it is getting kneaded enough. The recipe is basically this:
1 1/2 c water
3 eggs
1T butter
1T olive oil
5 T Splenda
1t sugar
1t salt
3/4 c soy flour
3/4 c dark rye flour
1 3/4 c vital wheat gluten
1T each Flax seed meal, chia seeds, caraway seeds
2 t lecithin
1 t lemon juice
1/2 vitamin C pill
1 packet of yeast (SAF or Red Star)
pinch of ginger