I decided to return to my roots as it were, and reprise an old standard bread recipe from the Tassajara Bread Book, Whole Wheat Bread. I topped the loaf with a little egg wash and some sesame seeds before baking. It's not 100% whole wheat but about 70% whole wheat - (2 1/2 cups ww flour, 1 cup all-purpose flour). I used to make this bread every week for morning toast. After seeing and smelling it, I remember why - it's just good.
My husband requested some seeded sourdough loaves to go with our soup this week. I was happy to find the 'Seedy Whole Wheaty Sourdough' recipe on this site and set out to fulfill the order.
The dough I made could have stood a little more gluten development. I think and I should have done a full 12 hour ferment for the sourdough build instead of 6. I'm also working on better scoring of the loaves before baking. Thanks for the recipe!