In the last two days I made two different "Multi grain" breads. Both tasted great but the bread that I used

Question

Honey in was much, much more chewier and did not raise as much as the first one.

Why?

Did the honey impede the yeast from rising or what?

The same flours and proportions were used in both recepies and the only difference was basically the Honey.

Answer 1

All kinds of things can alter bread consistency-humidity in the air-(dont be afraid to add more flour if the bread feels stickier on some days than others-add most of the called for flour and check the feel before adding more) the temperature of the water that you use to bloom the yeast-but the biggest factor if all else is the same is the doneness of the bread. If you bake a lot invest in a good thermometer-a digital read out one is the best. The bread should be between 205-210 degrees. Below 205 the bread will be wetter and gummier. Too high and it will be dry and chewy. Use time as a guide but taking the temp. of the bread is more reliable. I baked in a retirement home kitchen and i used honey (either for all or half the sugar) brown sugar and molasses all with good results, but honey is my favorite.

Answer 2

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