Our two loaves for this assignment centered on a rye dough.
The first was a Whole Grain Rye Bread. Caraway seeds were added throughout the dough and sprinkled on top before baking. I added a little oil and honey to the dough. This loaf had good flavor and made wonderful toast. (I did over-bake it by five minutes, losing track of time).
The Stuffed "Sandwich" Loaf was so easy to assemble and was a wonderful accompaniment to a butternut squash and root vegetable soup. I stuffed my loaf with roasted red peppers, goat cheese and sauteed portabello mushrooms. Even though I left the artichoke hearts out, I could barely roll my dough around all that filling! I think you could try cutting back an ounce each on the cheese and mushrooms, and see if that is more manageable.
I love the fact that any lean or enriched dough can be used for this stuffed loaf. I think the rye works nicely with the mushrooms, but I like knowing that there are numerous possibilities. I plan on coming back to this recipe again.