I'd love to try this recipe, but I'm a devotee of the Artisan Breads in 5 Minutes a Day school - meaning I generally do a 2 hour rise, refrigerate at 1 day, rise on a pizza peel and bake free-form. In other words, I don't have the specialized baking pans. Can this recipe be adapted to the Hertzberg/Francois method or should I start with one of their whole grain recipes and add your inclusions? (That's what makes sense to me, but I thought I'd ask the experts first.) I'm thinking this recipe could be shaped into a boule (a round), and baked on a baking sheet. Or certainly, you could add the nuts and fruit to one of jeff and Zoe's whole-grain "5 minute" breads. Either way should work just fine. PJH

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