Some time ago I ran across a recipe on TFL which used 100% Whole wheat flour and involved many many steps and possibly several builds with special treatment of the flour and at the very least 12 hours of fermentation. Also, The method for preparing the bread claimed that it would develop a crumb just like that of white bread flour.
The link which I had found on TFL was to another baker's blog written in Spanish(i think).
Does anyone have recollection of this?
Would more info be helpful?