I make mostly 'dough' in my ABM - and then shape into baguettes or whatever and bake on the heated stone in the oven - I guess 'cause that's our favorite.

When I make sourdough rye versions I usually put fresh sage in the dough =- along with fennel seed, caraway seed, cracked black pepper and some flax seed. (Started adding the flax seed last year after reading some health article). After I shape the dough, and let it rise - I slash the loaves, place several whole sage leaves atop and brush with beaten egg white. Yummy!

I love fresh dill in ryes and whole wheats; in fact, I often put in whatever is around ...we made one out of a book with green peppercorns (the ones packed in brine) and, I think,sage - that was delicious. Basil is my favorite but I'm not that fond of it in bread. Rosemary, of course, is often in my breadsand almost always in my focaccia. I even put herbs in the pizza dough - along with seeds, etc.