My wife is suddenly nuts about seeded bread, and I aim to please. Sesame
and poppy, of course, I know well. Caraway I prefer to keep with rye, if
at all. Flax is crunchy, but doesn't seem to have a whole lot of flavor
unless ground up. But that's about the extent of my knowledge on seeds.
As for grains, oats, cracked wheat, cracked rye -- I've probably used it.

Anyway hat seeds and seed / grain combinations do you like to throw in,
either outside or inside the loaf, that taste particularly good?

And, by the way, thanks for all the help folks gave me about
transporting my starter 3100 miles across the country. They all
survived. I didn't even have to resort to breaking out the dried stuff
-- the doughballs kept just fine.

Thanks,
--
Jeff Miller