On Wed, 28 Nov 2018 22:31:58 -0800, "Julie Bove"
> wrote:

>
>"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.

did you follow the recipe or make it up as you went along? The
molasses isn't the problem. It is the nature of rye dough.