I just got started doing this recipe and am trying the following approach. So far, I've had good results. Instead of using a rye flour in the mix, I use rye flour and caraway seed on the board when forming the loaf to rest/rise before going into the oven. Sufficient rye flour and caraway seed are embedded in the wet dough to provide plenty of flavor. If I want more flavor, I fold the dough over on itself one time, incorporating rye/caraway into the body of the loaf. Haven't tried it yet, but I could see the same thing working with toasted wheat germ or a very coarse whole wheat flour. It seems to me you could "dress" the loaf with almost anything that would stick to it. There will be limits depending on what is being incorporated into the dough at this stage, but it does provide opportunity to "customize" each loaf while using the same basic dough recipe. Fred, I LOVE this idea. I'm definitely going to try it - particularly the one fold, which would give it a lovely kind of swirl effect. Thanks so much for sharing - :) PJH

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