Debbie, it sounds to us like you're on the right track. Whenever you sub rye in for wheat flour, it can affect the strength of the dough, so we think you're right to keep your substitutions small. In addition to possibly cutting the gluten strands, dried grains can also suck up moisture from your dough, so if you do decide to add them to the dough itself, we'd suggest soaking them in cool water overnight beforehand. They could also work nicely as the "filling" as you suggest. Best of luck and happy baking! Mollie@KAF

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