"graham" > wrote in message
news
> 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.

I still think it was a combination of too thick molasses and too much AP
Flour.