Yes, you certainly could make this with some WWW or rye flour. This is one of my favorite no kneads recipes by the way. It looks so professional and pleasing every time. I have made it with some WWW. I forget how much but I bet I did 25 - 33% WWW which is what I always do when introducing a whole grain for the first time. I added maybe 1-2 T. extra water. The bread was delicious but did come out a little denser. And as the dough matured in the frig the more dense the end product was. Rye would be great also. Maybe throw in some bread flour for a nicer rise if using some rye. Play around with it Craig! Elisabeth@KAF

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