Hi Julie, keep in mind that adding a little more rye or whole wheat flour will likely make for an even denser bread, especially if you use rye flour. However, we love the added flavor wholegrains bring to this bread! Wholegrain flours tend to ferment a little faster than white flour, so keep an eye on your dough when adding these flours. I would recommend saving your bleached all-purpose flour for cookies, cakes and other pastries, since it's not likely to be as high in protein as our flour, and may not give you enough strength for a bread recipe. 

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