Question about using honey versus sugar in a rye loaf

I had to choose between honey and plain white sugar for a new rye recipe last weekend. The recipe called for a sweetener to balance the rye's bitterness. I went with a quarter cup of local wildflower honey instead of the sugar. The dough rose faster than expected, almost doubling in just 90 minutes. The final loaf had a deeper color and a subtle floral note you don't get from sugar. Has anyone else found honey changes the fermentation timing in their bread?

3 comments

3 Comments

bennett.finley3mo ago

Honey's natural enzymes might be kicking your yeast into high gear.

the_charlie3mo ago

Wait, your dough doubled in just 90 minutes? That's wild. Bennett.finley might be onto something with those enzymes.

casey_harris2mo agoMost Upvoted

My last loaf came out like a science experiment gone wrong. Bennett's onto something with that honey trick.