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?

2 comments

2 Comments

bennett.finley7d ago

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

the_charlie7d ago

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