Subbing molasses for honey

[back_track]

 I want to make the Cook's Illustrated recipe for Deli-Style Rye Bread. It calls for making a fermented "sponge" to start the dough. This includes 2 tablespoons of honey, which I assume are important because of the sugars. I don't have any honey, but I do have molasses. Can I use the molasses instead of the honey? I'm not really worried about the

Comments

[wordweaverlynn]

It will still work. You will be able to taste the molasses in the bread, and the bread will be a bit darker.

[rice_dream_girl]

The molasses will probably give quite a strong flavour, so you may want to just use sugar instead.

[sushidog]

It'll work fine, and I think the darker flavour will probably work well in rye bread; I sometimes use molasses if I'm making granary bread, specifically for the taste. It might be worth using a slightly smaller amount though.

[disgruntal_goat]

I have used corn syrup instead of honey too.