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I think the texture of the bread itself is just as important as what you put in it. Have you read anything about the no-knead bread craze? Here's a good start for it

http://smittenkitchen.com/2006/11/on...he-sling-files

It's a very forgiving recipe and you can sub all sorts of flours for it and mix it up. I recently read a good version of it for rye bread. And it gives you a good excuse to get a Le Creuset dutch oven.
 
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