why are bakers always adding honey to spelt bread
I love spelt and have white and wholemeal at home. I usually use it mixed with rye or wholemeal when making bread but this week thought id make as spelt sourdough. I was going to use white 75% white bread flour and 25% white spelt but after much online surfing have found that alot of bakers love adding honey to spelt. Now i love honey but is this addition because people like sweet bread or is it intrinsically linked to spelt. I make a porridge and multiseed bread with honey and its lovely but am going to try it without the sugar and see whats nicer...has anyone any thought on the matter of sweetness. I understand a little extra sugar can help with the rise but it honey really there to sate sweet teeth?
On the subject of my upcoming spelt sourdough. four questions:
1. should i cut down autolyse time due to the extensibility of spelt?
2. should i mix the white and wholemeal spelt?
3. Should i up the percentages in the bread?
4. I love seeds - does spelt have a natural partner?