Preheat oven to 350 degrees F.
Using non-stick cooking spray, lightly coat three (3) 8" by 4 1/4" small loaf pans.
In a bowl, toss together the Dried Fruit, Nuts and Seeds (dried apricots, cherries or cranberries, hazelnuts, pumpkin seeds, sesame seeds, flax seeds, and rosemary); set aside. NOTE: By tossing the dried fruit with the nuts and seeds, this coats the dried fruit and keeps them from sticking together.
In a large bowl, mix together the flour, baking soda, salt, buttermilk, brown sugar, and honey; stir just to combine (do not over mix the batter). Add the prepared dried fruit, nuts, and seed mixture; stir just until blended. Pour batter into the prepared loaf pans.
Bake approximately 30 minutes until golden and springy to the touch. Remove from oven and let cool 10 minutes on a wire rack. After 10 minutes, remove from the loaf pans and let completely cool on the wire rack.
When cooled, wrap tightly in plastic wrap and either refrigerate or place in the freezer until ready to cut.
When ready to slice, remove from the refrigerator or freezer.
Frozen Loaves: Loaves will store in the freezer about 2 months. If the loaves are frozen, let thaw slightly for easier cutting. Also by keeping the loaves in the freezer, this allows you to bake and and slice a batch as you need or want them.
Refrigerated Loaves: The cooler the bread, the easier it is to slice them really thin. In other words, do not try to slice room temperature loaves.
Slicing the Loaves: Using a sharp knife (I used my serrated bread knife), slice the loaves as thinly as you can. Place the slices on ungreased cookie sheets. If your knife is not sharp, please sharpen it before beginning to slice.
Preheat oven to 300 degrees F.
Bake the slices approximately 15 minutes on one side, and then turn them over and bake for approximately another 10 minutes until crisp and deep golden.
Remove from oven, remove from baking pan to a wire cooling rack, and let cool. Store in an airtight container.
Dried Fruit, Nuts, and Seeds:
1/2 cup dried apricots, coarsely chopped
1/2 cup dried cherries or dried cranberries, coarsely chopped
1/2 cup roasted hazelnuts, lightly chopped
1/2 cup toasted squash and pumpkin seeds
1/4 cup roasted sesame seeds
1/4 cup flax seeds
1 tablespoon fresh rosemary, chopped
If you cannot purchase roasted nuts, toast the nuts in a 300 degree F. oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.