My current kick is to toss a handful of dried blueberries or dried cranberries or even dried cherries into my mostly whole wheat bread,
along with some walnuts, pecans or some other tree nut. True or not, this bread with sorghum for sweetening seems much healthier that what you buy most places. Besides, I’m crazy about the flavor with smoked ham and aged Swiss or sharp cheddar on it.
My progression of bread was first getting a 25 pound sack of Great River organic whole wheat flour via Amazon. From making whole wheat loaves before, I knew they did not rise as much and seemed 
drier. I searched for and found a large economy sized can of gluten from Honeyville, just what the whole wheat needs to rise better. That same company sells a dough conditioner. Taking a chance, I got that delivered to my town doorstep in that same box. I packed them straight to the cabin, eager to try them out.
What an amazing difference! My whole wheat (1/3 white flour) rises stupendously well and is so soft and moist. I experimented with a whole wheat Sally Lunn and some others, but my favorite is Challah – Jewish egg bread – in a loaf. They were coming out wonderfully, however I felt something was still missing.
I added oats and chopped black walnuts for a while. Okay. I added honey and sesame seeds a while. Pretty good. Then I bought a couple packets of Ocean Spray Craisins that were marked for clearance. Wow! I repeated that, adding some whole English walnuts. Oh boy! Now I get dried fruit by the pound, also via Amazon.
Handful ‘o nuts and handful ‘o berries! Whole wheat nirvana!
How Would You Do It? 