I wasn’t sure if this would work - but I thought that as miso is fermented, maybe it will add a sour dough dimension. It turns out that it does. Its a subtle back taste and I’m intending to make more bread with miso and increase the amount of miso next time. The bread is straightforward - although I use a wet dough hand kneaded technique which is a bit tricky. You don’t need to. Just reduce the quantity of water so that the flour ‘just’ comes together. Then knead as normal. I reduced the usual amount of salt slightly as the miso is a bit salty. I think you could add a tablespoon (or more?) of miso to almost any bread you usually make and it should work. So please give it a try. I’d love to know how it turns out. Ingredients 200g rye flour 280g strong white bread flour 7g instant yeast 2 heaped tsp brown miso 8g salt 350ml warm water. Vegetable oil Method Place the flours in a large bowl. Add the salt to one side and the yeast to the other side. Dissolve the miso in the water and gradually add the water to the flour to form a fairly wet dough. Use less water for a ‘normal’ dough. Tip the dough onto an oiled surface and start by picking up the dough in one hand and slapping it back on the surface from a height. This is a messy process but if you repeat and repeat the dough will start to change and become less sticky. Use a metal dough cutter in your other (clean) hand to scoop the dough up from the surface each time. After about 5 minutes the dough should come together and loose its stickiness. At this point knead for a further 5 minutes in the normal way. If you have used less water and made a standard dough - knead as normal. Shape the dough into a ball and place in a floured banneton or tin. Leave to rise until doubled. If using a banneton, turn the dough onto a baking tray. Heat the oven to 180C. Bake for 35 to 40 mins.