On Wed, 28 Nov 2018 08:47:42 -0700, graham > wrote:

>On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
>> On 28 Nov 2018, Gary wrote
>> (in article >):
>>
>>> Julie Bove wrote:
>>>>
>>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>>> wheat bread that I normally make. And that's weird because there is no honey
>>>> or whole wheat in it.
>>>
>>> Interesting because lately I've been buying (and enjoying)
>>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>>> with butter is a very tasty treat.
>>>
>>> Anyway, congrats on your bread victory!
>>
>> I have been baking my own bread for 25 years.
>>
>> In my experience, the dough needs to be as soft as possible, but just enough
>> flour to stop it really sticking to your fingers.
>>
>> Flour on your hands will help.
>>
>> If the dough is hard to knead, then it will not rise as much as it should.
>> Yeasts are not superhuman.
>>
>>
>Rye doughs are different though. They are sticky at "normal" levels of
>hydration.

very true, the hallmark of rye dough.
Janet US