Last year I posted my Applesauce Sourdough Bread. http://mountaingardengleanings.blogspot.com/2010/12/sourdough-applesauce-bread.html
I decided to revisit this recipe to talk about the add-ins. My bread is never the same twice because the add-ins change depending on what I have available. I always double the recipe and get 6 loaves so the amounts below are for that amount.
I usually beef up the whole wheat flour with several of the following: wheat germ, bran, oatmeal, oat bran. I usually add 1/2 to 3/4 cup of several or all.
I also add flax. I add whole seeds for fiber and I grind some in the coffee grinder to help lower cholesterol. I read that whole flax seeds don't help with cholesterol so I add both. I usually add around 1/2 cup total - whole and ground flax.
I have also bought some whole grains from time to time - wheat, etc. and run them through the coffee grinder to break them up a bit. Last time I baked, I added 3/4 cup of whole wheat grain and ground it slightly to break up the kernels of wheat.
I also like to add seeds. My favorite is sunflower seeds but have added pumpkin seeds, poppy seeds, and/or sesame seeds as well. I often add about 1 cup of sunflower seeds and 1/4 to 1/3 cup of sesame and/or poppy seeds.
When I am making the bread I mix all my add-ins in a bowl and add part of it into the mixer while adding the flour. I then add the whole wheat flour and finish with the white flour. When I make six loaves, I usually mix a quarter of the dough at once. So to do this start with 2 to 2 1/2 cups of liquid. I then add about 1 cup to 1 1/2 cups of add-ins, 1 to 1 1/2 cups of whole wheat flour and about 1 to 2 cups of white flour.
I have also thought about adding raisins, cranberries or other dried fruit but haven't as of yet. I think I would only make a single recipe (3 loaves) if I added fruit. I have also toyed with the idea of adding pumpkin instead of applesauce. Maybe someday. ;)