You sure can, Sylvia!  The more inclusions you use, the lower rising the final dough will be as they will interrupt the gluten from developing into its fully elastic state. When adding your mix-ins, you will want to mix the dough to completion first, then fold in the mix-ins until they are evenly distributed. If the mix-ins are added too early, then the gluten will have a tough time developing at all and the resulting dough will be crumbly. Happy baking!

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