I want to recreate a bread that we used to eat when I was a kid. The bakery is out of business (as of about 2 years ago), so I can't ask them for a recipe. It was called "Honey Wheat" bread, or perhaps (in later years) "Honey Health" bread. I've found recipes for those, and they sound similar, but the pictures say they're not. Here are the main differences between, say, this recipe:
and what I'm looking for are
Darker color. Ohlin's bread was sweet and had a color close to caramel. Not dark brown like pumpernickel, but not light brown either. Somewhere between the color of light-brown and dark-brown sugar, probably on the dark-brown end of things.
More open texture: the holes in Ohlin's bread were more of a shape and distribution like those in an English muffin.
Chewier. This bread had a chewiness that was about halfway between commercial whole-wheat bread and a good bagel.
Shinier. When you cut the bread, the surface of the "bubbles" in it appeared a little bit shiny. (OK, I could be mis-remembering here...I last ate this bread over 50 years ago!)
I'm not expecting that anyone can say "Oh, HERE's how you make that," but if someone could provide guidance on how one alters a bread recipe to get a more open texture, to get more chewiness, etc., I can make 8 or 10 or 20 loaves to home in on the qualities I remember.
Thanks in advance for any help you can give. (Alternatively, if there's a good general reference on how to do this kind of thing, I'd be happy to read up on it without someone re-typing it all!)