There are various ways in which you can add your favorite things to your bread. The simplest and laziest method is to add it with flour only. But it hampers gluten development and will deteriorate the overall texture of the bread. So the ideal way is to wait until the gluten structure of the dough is strengthened and then add the flavorings. The most recommended method is called laminating. Here at the end of the bulk rise period, the dough is stretched to form a thin sheet and the flavorings are spread evenly. Another easy way is to add them during the last stretching and folding. Add the flavorings in batches with every fold.