I have a batch of the revised no-knead bread about to go into the oven, with about 10 percent whole wheat flour and 5 percent rye. I've also got a whole wheat sourdough rising.
While letting the dough rise, I was sorting through potential bread feed content and came across this site. Um... well... wow. There is some good information there, but the colors, the layout, the photo, the music... just go see it for yourself. Be sure not to miss the dog playing piano.