Since I didn't read the comments before I forged ahead combining the flours, I used buckwheat flour in place of rye. I knew buckwheat's flavor can be strong so I intended to only use 1 ounce. I'm still not sure, in my haste, if I used 1 or 2 ounces. The dough was not very wet so I had to knead it by hand to combine the flours. After the 12 hours, and a review of the blog, I added some water and kneaded just a bit more. But I wasn't done making mistakes: I burned some of the pecans when I toasted them. Fortunately, most were usable. I had to knead the mix-ins because the dough wasn't very wet. Should it be wet enough so you can stir the mix-ins? I managed to get a nice looking round with everything well integrated. It baked perfectly, exactly as the directions indicated (I finally slowed down and read them carefully). Even with the few mistakes, this bread still turned out great. You can taste the buckwheat but it's reasonably balanced by the sweetness of the fruit and chocolate. I wouldn't recommend using it, as you said in a reply to someone else's comment. I'm not complaining, this bread is going to be enjoyed. Oh, since I read the recent posts about white whole wheat four—which were excellent—I used it in place of most of the all-purpose. If you've ever had Acme's Cranberry Walnut Wheat bread, this is a great way to make your own version. Just take your time and read everything first. Preferably while enjoying a slice of this bread.

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