I have 5 children and run a CPA firm from my home...that being said it means I have to be frugal for the sake I have 5 kids and cheap because I am an accountant, and my love of baking is sprinkled there on top. So, this all leads me to baking all the time to keep them fed, my bank account happy, and my inner baker busy.
My kids refuse to eat store bought bread and for good reason. This recipe I (greatly) adapted from a friend. About a year ago I finally converted it to weight and I consistently have great results. My 5 kids eat this every day for lunches, and people that dislike whole wheat bread generally like this bread. It is tight, not crumbly and oh, so soft. So, here you are, try it out and show me some pictures.
Wheat flour 1170 g
Water 712 g
1.5 - 2 tsp instant yeast
Salt 1 T
Brown Sugar 125 g
1 large egg
60 g olive oil (I also really like 1/2 olive and 1/2 safflower - its amazing, but the kids don't like it so much)
I throw it all in my kitchen aid at one time, and let it knead with my "twirly" dough hook for 10-15 minutes, where it is nice and stretchy. When the dough is pulled on with your hand, it stretches a lot before tearing. If the dough tears right away it isn't done kneading.
I let it rise in an oiled bowl till doubled, pull it out, stretch and fold, let it rise again till doubled. Shape into 3 standard loaf pans or I seriously love my Norpro 12" nonstick pan (http://shop.honeyville.com/norpro-12-nonstick-bread-pan.html) I put about 850-930 g into each (2) 12" pan and the little bit of extra dough I shape into a few rolls or just make a very small batard which my 16 year old likes to snack on at school or I let my 4 year old use it as "play" dough.
I let it rise till nice and big and bake at 350 for about 30 minutes.
A note on the wheat flour - I really only use Montana Milling wheat and I grind the wheat myself. I feel it is superior wheat, but you have to buy it in bulk. Given that I am a food storage guru, that is not a problem. If you do not have excellent results with the recipe, change the wheat flour you use. I have made this using several different wheat flours and I keep returning to my Montana Milling. This is not to be confused with the bakery chain montana mills.
http://www.montanamilling.com/ here is the site! Kitchen Kneads in Ogden, Utah sells it too.