For my rye bread, I like to use molasses. Just two tablespoons/30 ml is enough for a one kilo loaf. I think the caramel notes that molasses has plays nicely with rye, but is a different taste. That way you’ve made something similar but different, instead of similar but ‘inferior’ (less sweet - so inferior, to a toddler).
That’s half the sugar, and molasses is less processed. I’ve gifted my rye bread to a diabetic friend, he says it’s the only bread that doesn’t spike his blood sugar.
I usually bake by weight so I’m not sure how much flour you’ve got in there, internet is leading me to believe it’s around 782 grams total flour weight? If it is, I’d do 1.5 tablespoons molasses for that size, or 0.22dl.
For my rye bread, I like to use molasses. Just two tablespoons/30 ml is enough for a one kilo loaf. I think the caramel notes that molasses has plays nicely with rye, but is a different taste. That way you’ve made something similar but different, instead of similar but ‘inferior’ (less sweet - so inferior, to a toddler).
That’s half the sugar, and molasses is less processed. I’ve gifted my rye bread to a diabetic friend, he says it’s the only bread that doesn’t spike his blood sugar.
I usually bake by weight so I’m not sure how much flour you’ve got in there, internet is leading me to believe it’s around 782 grams total flour weight? If it is, I’d do 1.5 tablespoons molasses for that size, or 0.22dl.