For rustic country bread or sourdough or rye bread boules, we can increase the nutrition value by adding some ingredients WITHOUT affecting much the rise (e.g. no wet stuffs like egg, cheese, milk). Here are some that I do:
Sesame (mixed with the flour, not brushed on top as it can affect rise somewhat)
Caraway seeds (for rye bread)
Raisins (either mixed with the flour from the beginning, or rolled into the dough while shaping the dough)
Olives (chopped, add while shaping the dough)
Walnuts or pecans (press to the outside of the bread just before baking)
What do you add?
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