You can still use the same general rules of thumb to rest for doneness, even if your bread has mix-ins in it. (The bread might take longer to reach those temperatures because of the added ingredients, but you can look for the same general temperatures.) 190*F is a good minimum for white bread, and other whole grain breads should be about that too, 190*F to 195*F. Your bread will be perfectly baked every time following this approach. Happy baking! Kye@KAF

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