Whole grains are a great addition to any loaf for flavour, texture and nutritional value. Feel free to substitute up to 30% of the bread flour with your favourite whole grain or combination of whole grains. I love red fife, spelt, a little rye or even just straight up whole wheat. Notice how the whole grains affect the feel and texture of the dough as you move through the process. You may need to add a little extra water to the mix up front as whole grains tend to soak up more water. As well, you may notice that the bulk fermentation and final proof is a little faster, due to increased enzymatic activity in the mix. Experiments can be a lot of fun and give you the opporunity to add your own special flare to a recipe.