Petalique, the bread you seek sounds great so I'm watching along with you for someone to post a recipe which we know these amazing cooks here will do.

Thanks, mamapinky0! I think I should have put the word RECIPE after 'wanted.' This week has been crazy for me. Lady week too. Okay, okay; maybe the past year. But that might be the story ffor any of us. Isn't it true sometimes: "there's always _something_!"

In past days, I have taken a lab notebook and created recipes from scratch. Iade a pretty good "heavy on the cinnamon-sugar" spiral cinnamon bread loaf. I have not been able to find that recipe for years, darn it. Note to self -- make multiple print outs. I'll find it, someday. For now, however, I am trying to avoid "fast simple carbs" and their attendant health pitfalls.

I have a lot of rhubarb in the garden; ripe, ready to pick. So, I need to figure out how to use it without including sugar and white flour. Life can get tricky!

My yard and gardens are packed with several varieties of lilacs in bloom. The fragrance wafts through the open windows. Heavenly! I might have another lilac scented week or two left. Very seasonal, but entirely worth it. I wish I could send them to those forum members who live in climates where lilacs cannot grow. Maybe some day we'll be able to transmit fragrances. I would be happy to send the fragrance of lily of the valley, fresh spearmint, lilac, star magnolia, airn olive and native mayflower.

I haven't made this bread yet but MamaPinky has.

Whatdaya think, Mama? Would this be a good starting point for the bread that Petal wants to make?

https://www.gardenweb.com/discussions/2406619/new-bread-recipe-fruit-and-nut-breakfast-bread?n=46

I wish I could help! I am buying Dave's Killer Good Seed bread, which sounds like what you describe. I'd like a recipe too although I'd use my mixer and oven.

I regularly make King Arthur Flour's Harvest Wheat Bread. It's a recipe specifically for a bread machine. It's got cracked wheat, whole wheat flour and sunflower seeds. I normally use honey instead of sugar and sub a cup of white whole wheat flour for one cup of bread flour. I also use an assortment of seeds instead of just sunflower.

I bake it in my Zojirushi during the summer months and in the oven during the winter. It's very hearty and quite tasty. Here's the link: KAF Harvest Wheat Bread

I also regularly make KAF's Multigrain Loaf. I bake it in the oven, but I bet It could be baked in a bread machine too. It's got whole wheat flour, oatmeal, cornmeal (I sub semolina), pumpernickel and sunflower seeds. It's very tasty too. Here's the link and a picture: KAF Multigrain Loaf

And, finally, I also make the Rustic Multigrain Bread from Completely Delicious. It's got bulgur wheat, rye, oatmeal, seeds, and whole wheat flour. As with every bread I bake, I always use additional whole wheat flour and honey for sweetening.

Completely Delicious: Rustic Multigrain Bread

I make all three of these breads several times a year. I can never decide which recipe I like best, so I just keep rotating them. There's another "seedy/grainy" bread I also make frequently, but it calls for an overnight starter. If you'd like that recipe, let me know.

My! Thanks to all of you!

Due to a Big Shot Internet provider mistakenly ending my puny DSL connection, I am only able to access COOKING Forum and reply via my already outdated dinky iPhone. I cannot express how frustrated I am. It is like not having running water or baseline heat for six days.

Thanks so very much to those of you responding with inspiring posts.

I think that instead of the AP flour and fruit concentrated bread, I prefer a less sweet, nutty bread with some bits of dried acidic frit bits. And, from my perusing recipes online and old clippings (NYT magazine), I see that it's best not to swamp or overload the bread batter too strongly in any direction. So, not too much of any one "character" ingredient.

I think that this could be I be an interesting project forthis forum. Good suggestions already.

Unfortunately, the next 36 hours as have the past 36 hours have not been mine, but have been owned by others wanting me to fill out various forms or writing up this or that.

However, as of tomorrow at this time, I hope to be able to call those hours my own and to better engage this topic I began.

For now, a very tiny screen, limited ability to finger type. By Tuesday, I hope to be better connected.

note: maybe * some day* I will be able to bake a decent baguette or artisan bread. Meanwhile, the characteristics I'm after include a bit of sour dough artisan tang ; some bits of seed, flax, sunflower, nuts; a few bits of dried tart fruits like sour cherry or cranberry; bit of candied ginger, pecans, sunflower, flax seed ("breached" or it will just slip past colon, unabdoened).

Rhanks so much for the many good suggestions. I won't own my life and have good Internet connectivity until after tomorrow afternoon.

Meanwhike, whatever I end up concocting from you suggestions and my novice abilities, I will post and share.

Good food is love and joy. I cannot keep up with you folks, and I know that you get that. I look at your creations tegulay and get inspired. And, dcarch, I want to attend your "plating" workshop!

Ann_T and followers, I am in awe.

Annie and the others, you gives so much inspiration and ideas. I just love seeing all of your creativity and interesting plates. Thanks do very much.

Dried fruits, even unsweetened, are sugar/carbs. Candied anything is carbs Sub almond flour for any of the aforementioned flours. Carbs are sugar. Almost all bread is high carb. I respectfully disagree that good food is love and joy as too much good food is not love and joy.

Ci_lantro, I made that bread in the bread machine that you sent a link to. Now, I kind of screwed it up by not draining the fruits as much as I should have due to receiving a message to pick up some fertile chicken eggs. I rushed off and got back about two hours after the dough cycle was finished to a very wet dough that had risen and sunk. I took it out of the bread machine, kneaded more flour into it, formed it into two loaves and baked it. Turned out with very good texture, not too sweet and delicious. It is an excellent yeast bread and I will be making it a lot, but not with all the distractions.

Madonna

Oh, I did use the Dough cycle then baked in the oven.

Madonna

Ci-lantro when this first started I thought about the fruit and nut bread but was thinking Petal wanted more of a nut and grains. LOL.

Bcskye, I followed the recipe to a T for the fruit and nut bread even going so far as after draining the fruit well I dumped it onto paper towels to drain awhile but my dough was still very wet. I only kept flouring my hands but didn't actually add more flour to the wet dough other than what it got from my floured hands of course. I couldn't exactly shape it but more of a dump into pans and even out. I was concerned putting it in the oven but it turned out perfect. I'm going to make some for the weekend to go with brunch.

Petal, I think the fruit and nut bread Ci-lantro linked to is fabulous and might be what your seeking. I don't see why you couldn't add different nuts or seeds or change the dried fruits to suit your taste.

Mamapinky--no one was responding and I had had the same thought as you. So I suggested it as a starting point to amend with more nuts and whole grains, etc.

A bread recipe that is a favorite here is Rusty's Oatmeal Bread. DSII's and my favorite bread. I've made it into rolls which received raves. One of these days, I'll make it into burger buns instead of the King Arthur Beautiful Burger Buns recipe. (Everyone loves that one, too.)

Recipe is on this thread.

Rusty's Oatmeal Bread

I'm BAAAACK!

Thanks so much for your many good ideas and links. And, yes, I'm thinking more of a grainy, nutty, seedy bread with _some_ softness and some bits of seed/nut and dried ginger or bits of tart dried fruit, but not too much.

I thought that I'd never escape Verizon Customer Service Con-Fusion Hell. Now, a neighbor is caught up in their Rabbit Hole machine. Pray for her. (I mean, put down your spatulas, get on your knees, and really pray.). She told me she'd lost her Internet and TV; I offered that was because Verizon gave them to me. Now it's her turn to speak with Any-Which-Way call centers -- all with conflicting advice and opinions and no one overseeing things or lending cohesion to the proffered "information."

For about a week I could only get Internet access via an old "smart" phone and slow 4G. And the phone working memory space is lean. Then (now, still) my arm is sore. I think I lifted something a tad (x25) too heavy. My biceps deltoid hoopalongacepts muscle-tendon whatchamacallit is crazy painful. Even reaching for a cup of coffee, or reaching around behind me (for remote) is painful. And today is already too hot for me (Iceland and Northern California sound great).

Back to bread (finger typing with sore arm, so please excuse errors):

Some of you suggestions look really good. With my sore arm muscle, I truly might need to resort to a bread machine or Kitchenaid with dough hook. For the past year, I've been experimenting with my "lazy-busy-sore-hand" pizza dough recipe: I pretty much follow the Bob's Red Mill Artisan flour recipe for pizza dough, but make it a bit wetter. Then I let it rise at cool room temperature or fridge temp inside a thinly coated EVOO poly bag. When it rises to ~ double, I stretch/fold over the dough. After about 24-38 hours, I use it for pizza dough.

Someday, I hope to learn Ann-T's recipe and technique. However, I want to try and not consume too many simple carbohydrates (the type that quickly raise one's blood glucose). I am a lover of things like pies, pastries, breads and cakes, but I am no longer 18, so must pay attention to what I eat.

In another week or so, I will try either using my Kitchenaid with dough hook or the bread machine (ack) to make some multi-grainy, nutty-seedy bread.

I will report back on how it goes (but don't want to bore the many accomplished bakers here).

April was cold, snow, rain and wet. Then I had paper work to take care of. I never got much of anything planted, and now it's very hot (for me) in interior New England. My body hates heat and humidity and is _not_ supposed to be in this climate. Cornwall would be better ;-)

Our garden rhubarb is ready and is even starting to bolt. Maybe I can find a way to make a few rhubarb dishes that won't send my body's blood sugar into sustained hyperdrive. I've not gotten any our our rhubarb for three years -- always some volcano, flash flood, or "other" to grab my time.

Maybe I can freeze some and use some for a smart tart (galette) or bars.

Petalique, please post your results as some of us are NOT bakers!

I want to try some healthy breads in the breadmaker, cause breads like Dave's and eureka are getting SOOOOO expensive!

BTW, I'm a member of the Petalukes, a ukulele group from Petaluma! You should join! Petalique of the Petalukes!

It's very warm here today. My arm is painful (lifted something heavy), so, I may just test this recipe (as is) in my thrift store (owned for years now) bread machine.

If it works decently, I might add little bits of dried cranberries or candied ginger. This recipe, as written, uses bread flour (white flour) and seeds along with (only) about a half cup of unsweetened seven grain cereal mix. Adding roughage/fiber can (as I understand it) slow down how quickly the simple carbs break down (sugar). I'm not sure that I won't up the fiber/grain/cereals on this one even on first baking.

https://www.epicurious.com/recipes/food/views/multi-grain-bread-with-sesame-flax-and-poppy-seeds-523

~~~

Arnold's sells a whole wheat ? multigrain or ? seeded sliced bread that is very nice toasted. The price is about $4.50 per loaf. I'll try to get the details of the package if anyone's interested.

I do not consider myself a "baker" by any stretch. There are a few baked goods I've made or tinkered with and some from my "lab."

There are, however, some very accomplished bakers and cooks on this forum. I enjoy seeing their creations and find them inspiring.