Hi Frank, thanks so much for reporting back about your Jewish Rye Bread! I think it would be fine to add more rye chops, the only issue for me is that both the rye chops and the old bread soaker are more flavor enhancements, and at some point the structure of the bread isn't going to be able to handle a lot of extra ingredients. The rye chops differ from the old bread soaker in the sense that they will soak up moisture from the loaf rather than contribute moisture. That's why I though it might be good to soak them beforehand. If you wanted more crunch you could experiment with adding a tablespoon or so extra liquid along with rye chops that haven't been soaked. You'll have to play around a bit with how much soaker/chops you can add without causing the structure of the loaf to be compromised. I'm guessing you could go a bit higher without experiencing difficulties. I'd love to see a picture of your loaf! If you're able to post a picture on our Facebook page, that would be a great spot, or possibly tag us on Instagram? Unfortunately, we aren't able to post photos through this venue. I really appreciate you following up with your experiences baking this bread! Keep in touch and let me know how your future rye baking adventures go. Barb

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