I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route.
I am going to make a loaf of bread in my bread machine with the intent to turn it into a stuffing. Thus I want an extremely brown, super multi-whole-grain, and dry bread that will not crumble apart. I do not care if the bread has a strong taste, but it should go well with Rosemary-Sage and Sausage.
My German Cousin tells me that German Pumpernickel tends to crumble, so I am going to exclude that before hand. Russian Black bread was also suggested; does that hold its form well?
Best Answer
Any bread can be dry - slice or cube and put it in the oven at 140F, or low, until it's as dry as you like.
Wonderbread is not even bread, in my opinion - it's certainly not anything like a yeast bread, even one made from all white flour. So it's not hard to be very different from it. As such you might want to heed the advice in comments to scale back your reaction a tad.
For a different approach to "very brown bread" look at Anadama recipies - much of the brown there can be from the molasses, but you can also whole-grain it up as much as you like - but 100% whole grain and some tendency to crumble go together in my experience, so I'd probably limit the whole grains to 25-50% of the flour bill, tops. I quite happily mix and match the whole grains as well as bean flours, potato flour, etc.