You should definitely feel free to work other seeds or flavorings into this recipe, Anne, but rye flour's a bit of a different story. It lacks many of the properties of wheat flour, including those that develop gluten, so you'd do better to use a no-knead recipe designed for the addition of rye. Luckily, we have a great one you might want to try: http://bit.ly/1TwWP0l For more about the properties of rye, check out this blog: http://bit.ly/1RAmEWA Happy baking! Mollie@KAF

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