Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure. This balance is always top of mind when we approach a new formulation for a high-inclusion bread, like cinnamon-raisin swirl or multigrain, at Innovative Bakery Resources (IBR), Tualatin, OR, a division of Ardent Mills. Incorporating whole grains and seeds in combination can create unique flavors and textures and a rustic, artisanal aesthetic. However, there are many factors to think through when formulating with high levels of grains or seeds. Two very important aspects to consider are flavor and structure.