Honey -vs- Sugar in baking with whole wheat.

If I had a dime for every sad loaf of bread I made when I was first learning to bake freshly milled whole wheat yeast bread - I would have enough money to put my son though college this year!

It was these trials and errors that lead me to writing Tips #10- #13 which are a medley of this vs. that.

These tips are for a whole wheat loaf of bread using freshly milled four.

Honey:

  • You will need to decrease the water by approximately 1/8 of a cup when using 1/4 cup of honey instead of sugar. Ive found no matter what the recipe calls for (sugar or honey) decreasing water always helps if I choose honey.
  • There will be a slightly honey taste so choose your honey wisely. If you dont like that taste of honey try another. Tupelo honey has the least strong flavor while Orange blossom and Clover are quite strong.
  • Sugar:

  • Try to use the least amount of refined sugar possible. Using Evaporated Organic Cane Juice or Sucanant may be in exact measured proportions as a replacement for refined sugars.
  • Always put it in the water to dissolve.
  • You may find other things that work well for you, but these are some things I wish I had thought of in the beginning!

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