Bread-Bakers v104.n022.6

Two unrelated questions I could use some help on are:

Can someone send the recipe from the 7/03 Cook's Illustrated for Whole 
Wheat Rustic Italian Bread?

Secondly, I have read from several sources that the French usually add 2% 
fava bean flour to their basic flour, yet I never see any recipes calling 
for this. Is it worth trying? What does it do re: loaf volume and taste?

Thanks!

D. O'Neal