I swear you can't kill this recipe. This morning I made two variations (I made two separate batches; I didn't double the recipe). First I made a sweet version by adding two tablespoons of brown sugar rather than the granulated sugar called for, as well as one tablespoon of Buttery Sweet emulsion. I topped it with a sugar/cinnamon mixture. Then, since I only had one cup of AP flour left, I made a loaf with one cup each of KAF Pumpernickel, AP, and KAF High Gluten flour, figuring the high gluten would offset the pumpernickel and all would average out ... more or less. I also put in a tablespoon of KAF Deli Rye Flavor. Let both rise until the just barely crested the pan (less than 1/4 inch). Baked both to an internal temperature of about 190 degrees. Both came out superb. Maybe next time I'll try the sweet version with nuts.

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