Adding molasses
I have a quick 1hr bread recipe I use once in a while. It's not the tastiest bread but when it doesn't need to be the star of the show and you've just just come in from a 27 freezing cold bike ride and need something in a hurry to go with the game stew you have ready, it's a winner :)
Tonight I added some blackstrap molasses for flavour, about 1/3 of a cup. I used the upper end measure of the flour and the dough was sticky and had to be kept on the move. The bread was lovely but the crust stayed soft even though I sprayed it and the oven and put a dish of boiling water in the bottom. I wondered whether this was the molasses? Also it could have taken more molasses. If I upped the molasses would I need to add a little more flour to counteract it or would that throw the balance out? Am a new baker and have only just started to experiment with adding extras.
This is the quick recipe I use as a base.
https://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/
My recommendation would be to source a formula that incorporates molasses. That formula will reflect the time and effort someone else put into the experiment you are undertaking.
In my experience adding new components to an already successful formula rarely yields the desired results, without a fair amount of experimentation. I generally take advantage of the groundwork someone else did, unless I want to put on my science cap and explore biology and chemistry.
Your bread sounds good. We're a molasses house (buy by the gallon), and my husband was raised to use it on biscuits, cornbread, etc. For more molasses flavor without the liquid, you can try molasses crystals (mine are from Prepared Pantry). Honey, maple and date sugar crystals are also out there. I discovered these years ago when my husband backpacked with Boy Scouts. Several breakfasts had hot cereal, which he detests in any form. Carrying liquid syrups adds weight and possible leaks (bear bait). I stumbled on crystals in Whole Foods; he was so excited to have something powdered to make the "hot goop" edible.
I use the honey for a particular biscotti recipe (lemon & pistachio). The large honey amount (great flavor) always causes problems with dough consistency, and I don't want to use extra flour and make bricks. Dried solves the problem; flavor and texture are correct. Good luck!