"Julie Bove" wrote in message news
At least I think so! Two mistakes that I might have made were that the room
was likely too cool. I have no heat on. I did set the dough on top of the
stove but did not get quite the amount of rise I expected. However, the
resulting loaves look exactly like the picture with the recipe. So maybe it
should be that way. And I think I added a bit too much AP flour. I started
with the lower amount of flour but wound up having to add a bit of water as
I kneaded it because rather than it being a soft dough, it was very thick
and hard to work with. Or maybe the molasses was the culprit. It was so
thick it would barely pour out.

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. But the middle note is like those small.block shaped
German rye loaves. The finish is sweet and wonderful. I am eating some now
with butter and Swiss cheese.

Can't wait to take some to my friend tomorrow and I also plan to make
another batch tomorrow with fresh molasses and perhaps less AP flour. Reason
being, I will soon be finishing off one loaf. I'm sure the gardener will eat
the other and two are going to my friend. So I will need more!
==

Congratulations)) Keep enjoying)