Substituting sugars

Posted by parker 6 months ago

I have a standby whole wheat bread recipe that calls for molasses. After discovering that my other whole wheat recipe (with honey) could have the honey replaced with maple syrup, and finding that I was out of molasses, I tried the molasses recipe with honey instead. Eureka! Splendid.

So it seems to me that all the sweeteners for bread - honey, molasses, maple syrup, etc. - are interchangeable. What else should I be trying? The idea of going from milled and refined sugar to honey as a sweetener in as many places appeals to me.