My second loaf of this great bread has just gone into the oven - I really loved the first effort (also a first try for my new lidded baker). I wonder if I could increase the proportion of whole grain flour (white whole wheat, perhaps) without drastically changing the outcome? I loved the texture of the finished product per the recipe, but always am looking for ways to increase the whole grain. When you change a recipe, do so in small steps - once ingredient at a time. In this case increase whole grain by 25% of the all purpose amount. Be aware this may change the amount of liquid needed in the recipe as whole grains absorb more liquid than all purpose flour. Irene @ KAF

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