"U.S. Janet B." > wrote in message
news
> 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.

I followed the recipe.