I have no idea why I'm craving the taste of molasses, the season just seems to demand it. So I thought I would try the Tassajara Oatmeal Bread recipe, swapping out the whole Wheat flour for all white flour, and the honey for molasses.
I found that it kept the bread moister than the honey, and gave it a depth it didn't have before. There is none left. :)
Submitting it to yeastspotting.
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