Your Favorite Bread Add-In ?
I've settled on my standard "go-to" sourdough bread after several successful bakes of it -- uses bread-flour, a bit of rye and an overnight levain. Now I'd like to find some suitable add-ins. I've already tried raisins, cranberry/walnut, various seeds and grains. Looking for some new flavors and texture.
Your suggestions most welcome. If possible include quantity per 1 kg loaf and best time to add during the standard baking cycle (i.e. right after autolyse, etc); also any particular prep before adding.