Hi Megan, it may take a little experimentation to see what amount and type of fresh herbs and spices work best for a dough that is going to refrigerated for 7 days, but in general I would say it should work fine. A few cautionary notes: cinnamon tend to inhibit yeast when added directly to dough in more than small amounts, so you may want to add that particular spice without incorporating it directly into the dough when mixing. A cinnamon/sugar swirl when forming the loaf may work better for you in that instance. Raw garlic can also inhibit yeast, so it's best to add roasted garlic or garlic powder to bread dough rather than raw garlic. 

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