I have brought many loaves into the world over the years: German Rye, Swedish Rye, French Baguette, Challah, Sally Lunn, Farmhouse, Wheat, lots of different kinds. Now I have finally hit upon the most fabulous, I love it, oh boy bread ever.
The recipe is based loosely on Challah, with substitutions and additions.
Flint Springs Loaded Egg Bread
2/3 cup warm water
3 T sorghum molasses (I just drizzle some in)
3 T Butter
A little salt
3 eggs
1C plain flour
1C whole wheat flour
1C multigrain flour
handful of nuts (I love walnuts)
Note: the bread machine breaks up the nuts during processing. If kneading by hand, decide how big you want the nut bits.
handful of dried fruit (cranberries, blueberries, raisins, currants)
a little cranberry, cherry or such juice as needed for kneading
2-1/2 t yeast (I buy bulk yeast and keep it in the freezer)
3 T dough conditioner
3 T vital gluten (These last two ingredients help the whole wheat and multigrain behave)
This is a high riser! I let mine bake in the bread machine, but you could easily bake one big or two small loaves as you would any whole wheat recipe.
How Would You Do It? 
German rye – oh my, memories! Not sure I could do a loaf with fruit, but I too love bread.
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