These aren't listed in your wants but I have Mulberry Tree seeds and Quince Tree seeds. Both are fruits. If you are interested I would like to trade for your Schisandra chinensis and Ginkgo biloba. Thanks.

I'm partial to adding multi-grain mixtures (5-grain, 7-grain, 11-grain, etc.) for some added fiber and "tooth" (a bit of crunch). These mixtures look like chopped whole grain and are designed to be cooked into breakfast cereal. I mill my own mixtures from a variety of grains/seeds/beans, but Bob's Red Mill has these mixes in several varieties and mixtures to choose from. Add about 1/2-3/4 cup per 1-1/2- to 2-pound loaf. I add it dry towards the end of the kneading time. If you add it too soon the sharp edges of this cereal mix will cut the long gluten strands and you'll find you have a short, squatty loaf of bread. I also fortify breads with sprouted grain (wheat, spelt, kamut, rye, barley, etc.). I always have wheat sprouting in the kitchen. Sprouts will make the bread a little more chewy. I have a recipe I like to use that has 2-cups of sprouted wheat in it. Chop it with a knife into smaller bits before adding it to your recipe. I sprout all kinds of grains/seeds/beans and add them to breads. Flakes of all kinds - oat, wheat, spelt, rye, kamut, triticale, barley.... I can flake most grains (other than corn) on my flaker mill and add it to the recipe. These flakes are not as tender as store-bought oatmeal because they are not steam processed. Whole amaranth seeds is a great add-in, especially for quick breads. The little golden seeds are power-packed with nutrition and protein and look like golden poppy seeds in your bread. Two tablespoons of toasted or untoasted whole amaranth per loaf. I also mill amaranth into flour and make Amaranth Seed Bread, a Beth Hensperger recipe. I harvested enough amaranth from 12 plants to last me a few years, so I found new ways to use it besides cooked cereal. A coarse-grind of yellow cornmeal adds lovely yellow flecks to bread. Bob's Red Mill will have a coarse grind. Regular cornmeal tends to get lost. This is another grain I mill myself. I make recipes that use a cup of buckwheat groats and another that uses a cup of semolina (the high-protein coarse-grind flour used for making pasta - I mill a whole grain version with durum wheat). You can add sunflower seeds, whole millet, oatmeal, and whole raw quinoa. Have some leftover wild rice? You can add 1/2 a c. to bread. Wild rice and sunflower seeds is a good combination in bread, as is buckwheat and wild rice. You can find recipes that include Malt-O Meal, Farina, Cream of Wheat, Coco Wheat, etc. "Brand Name" cookbooks have recipes with all kinds of commercial cereal. Other options - cracked wheat, bulgur, steel-cut oats. I add chia seeds mixed in water (chia seed gel or "goop") to nearly all loaves of bread. What a nutritional power-house, high in fiber, and an ingredient that will help keep bread from going stale as quick. Flaxseed meal is automatically added to all baked goods. I have 28 grains/seeds/beans in storage and any and all can be added to bread in a number of forms. -Grainlady ...

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

Make sure your bananas are good and ripe if you reduce sugar in your recipe in order to compensate for the loss of sweetness from the sugar. I basically agree with the suggestions give by cloudy christine. I would have looked at your recipe and would have judged it as too sweet, too much liquid and not enough leavening... Banana bread science... Baking soda is commonly the chemical leavening in banana bread, and the banana the acid ingredient that activates it. As bananas ripen, their acidity decreases, so their reaction in partnership with the baking soda is a weak one. A good banana bread recipe ensures adequate leavening by using BOTH baking powder and baking soda. This will assure the banana bread doesn't get too heavy. Here's a tried and true recipe with even less sugar than you are wanting in your recipe, but more than enough sweetness. It's also wholegrain, low-fat and low-sodium for a nutritional plus. -Grainlady Banana-Poppy Seed Bread 1 c. mashed banana 1/2 c. sugar (I use 1/4-1/3 c. agave nectar - a low-glycemic sweetener.) 1/2 c. skim milk 3 T. vegetable oil 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt flour) 1 c. whole wheat flour 2 T. poppy seeds (or whole amaranth seeds works well, too - you can leave the seeds out all together, if desired) 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon vegetable cooking spray Combine the bananas and sugar in a small bowl; stir well. Let stand 10-minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened (with a spoon, NOT an electric mixer - do not over-mix). Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray (a 9x5-inch pan is TOO large for this recipe). Bake in a 350°F pre-heated oven for 1 hour, or until a pick inserted in center comes out clean. Cool in pan 5 minutes before removing - finish cooling on a wire rack. Yield: 1 loaf, 16 slices (about 125 calories per 1/2-inch slice). (Note: if you don't want a wholegrain version, use 2 cups all-purpose flour. I also add 2 T. flaxmeal to the recipe to increase the fiber. I often add walnuts (1/2 to 3/4 c.) to this recipe, but will omit the poppy seeds or amaranth seeds when I do.)