Sourdough Variations

I can't stop baking bread using the no-knead technique and sourdough as the leavening agent. The basic recipe is described here, but I've already tried a few variations. The last one was quite sucessful: instead of 4 ounces of whole wheat flour, add 2 ounces of whole rye flour and 2 ounces of rolled oats. Add also a tablespoon of rosemary, and instead of using cornmeal to prevent the dough from sticking to the tea towel during the last proofing stage, I use rolled oats also. It's funny how the rolled oats disappear during the fermentation process, as you cannot see them in the finished loaf. I regret the lack of pictures, and a way of communicating the lovely rosemary smell that baking one of these breads produces...

Edit: Another variation and pictures. Add 1 cup of raisins instead of the one tablespoon of rosemary. Outstanding is the word:




Edit: Or add 3 1/2 tsp of quinoa, 3 1/2 tsp of millet and the same amount of flax seeds. Use flax seeds to prevent the dough from sticking to the tea towel.