Well, now that the World Series is over, I can post...

This weekend, I made the Power Bread from PR's new book. It's the third bread I've made from that book, and I think I like it best. It's dense and heavy, with a definite sweetness and lots of crunchy bits, thanks to sunflower seeds and sesame seeds. It's like a trip back to the whole wheat 70s, if you remember that time...and if you don't, I don't want to hear about it!

If adding extra dry ingredients to a recipe, how much extra water should I add to compensate for their effect on the dough?

I routinely put in small seeds such as linseed, hemp, buckwheat sunflower and pumpkin with no real impact on the bread. But I also have some whole grains of oats, wheat and barley that I want to add as well, but I am worried that they will draw moisture from the mix, making the loaf too dry.

Should I soak these first, or just make a wetter mix and allow it to sort itself out?