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?