Molasses Brown Bread Dilemma
Perhaps someone can help me with my Brown Bread dilemma. I'm looking for a bread that gives less sweetness, and a stronger molasses taste.
I'm working with a clone of the Cheesecake Factory Brown Bread, which calls for 1 T. sugar, 1/4 C. honey, 2 T. molasses, as well as some cocoa powder, expresso powder, bread flour and WW flour. Along with the usual salt, water and butter.
Most of the recipes I've researched out all call for a greater amount of honey that molasses.
My results are an overly sweet bread, that is soft, and with a hint of molasses taste. I'd like to reverse this result, and was wondering if I should just switch the honey and molasses amounts? I'd also like to achieve a more chewy crust if possible. I believe I ran across a recipe that incorporated some milk for a more chewy crust.
Presently I'm using Grandma's Unsulphured Molasses which is the yellow label bottle. I do have Lyle's Black Treacle, Lyle's Golden Syrup and some Golden Barrel Unsulphured Supreme Baking Molasses coming. I believe this baking molasses to be a bit stronger due to its being a mixture of blackstrap molasses and fancy molasses.
So that's my situation and the ingredients I'm working with. Can anyone point me to a recipe or book that gives a more molasses flavored brown bread? Or is it just a simple matter of reversing the amounts of honey and molasses?
I appreciate any consideration you can give to this bread dilemma. Thank you!