I just made this bread for the first time. I like the crust and the crumb but it's really sweet! If I did the math correctly, and assuming that honey is about 80% sugar, this recipe has about 16.5% sugar (relative to the flour, of course). Recipes from experts like Peter Reinhart come in around 6% to 8.5%. I know I can use less honey but I think you should mention somewhere in the recipe that this is a fairly sweet bread.

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