Hi PJ!
I'm giving this recipe a try and it's rising as we speak! I'm trying a twist by adding some whole grains (wheat berries, steel cut oats, millet, and flax seeds. The dough seemed a little sticky, but that might have been from the grains being soaked for a bit.

Is there a good "ratio" or amount to add as far as the grains go? years ago i had an amazing seedy grainy loaf of bread but the bakery closed and i moved away, so now I am trying to bake my own recreation.

I will send you a picture if it is worthy.

Warmest regards,

Jamie

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