I have been using the following adaptation for "Artisan Bread in 5 Minutes a Day" that I believe I picked up from the KF Flour site some time ago. It has the taste of a French Country baguette and may be closer to KLin's expectations. 5-1/2 c. white flour 1/2 c. rye flour 1/2 c. whole wheat flour 1/4 c. golden flax seed meal 1 t. ground caraway seed 1-1/2 T. granular yeast 3 c. lukewarm water Form into a shaggy dough, make a slight indentation into the middle of the dough and add 1 T. salt. Moisten the salt with 1 T. water. Let hydrolize--undisturbed--for 20 minutes. After that time, stir well until everything is combined, cover and chill at least overnight.

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