For the first part of the story please see this post.
Well! That was fast. In my last post I mentioned I sent a letter to the former owner of Hanley’s asking for guidance. His wife called me they day they received the letter. Cheyenne and I had a lovely conversation about small business, brambles, buffalo, indian powwows and of course Honey Health Bread. Her husband has had some medical issues since his retirement, but I could hear him in the background chiming in occasionally with bits of information.
He couldn’t remember the recipe exactly and she couldn’t put her hands on it, but they both knew there was no rye flour. He said there was no molasses, but she thought there might have been some. He remembered a syrup, but couldn’t remember what kind. There was whole wheat flour, but it was graham flour, a courser grind of whole wheat flour (and also the kind of flour used to make Graham Crackers). The both reminded me that it was a very wet dough, which makes sense given the moist open crumb.
Cheyenne said she’d look for the recipe for me, but she’s busy and I’m impatient. I’ve acquired some Graham Flour and some Barley malt syrup and am going to set about creating a recipe for Honey Health Bread. Wish me luck!