I have made this ( http://www.thefreshloaf.com/node/41194/grahams-brown-bread ) loaf a couple of times and my husband loves it. The last time I made it it was a bit of a disaster as it didn't hold together very well at all. However the bit my husband had he said it was the best bread he'd ever tasted. I went to have a look and realised that instead of 15g of potato flour I had added coconut milk powder ( https://www.grapetree.co.uk/product/coconut-milk-powder-250g/ ). It didn't make the loaf coconutty but it definitely added something.
My question is .. if I wanted to add in some of the coconut milk powder in the next batch which ingredient would you reduce to make way for it. I have my sturdy notebook which I use to work through adaptations to recipes but would like to know which direction to start.