100% whole wheat
I'm a sucker for heritage or heirloom wheats. I wanted to get 25 lbs of soft wheat berries and had started an order for them at Azure Standard ($10.50, organic) but then I remembered there's a farm nearby named Full Belly that I know sells Sonora wheat flour at farmer's markets in the San Francisco Bay Area.
I've been baking a lot of stuff out of PR's _Whole Grain Breads_. His 100% whole wheat sandwich bread is awesome. It calls for a soaker (made with ww and buttermilk and salt) and a biga (ww and water and yeast).
Through inattention (I blame Sportscenter), I tried a variant yesterday -- the soaker used water and the biga used buttermilk. I'm happy to report it came out just as good. :)
Maybe bread that is made solely with bleached
white flour, yeast, salt, sugar, and oil, does not have much nutrition in it,
I recently found a recipe by JMonkey for Whole Wheat Buttermilk bread that he posted on July 10, 2006. A search of TFL will quickly locate the original post for you, and I would recommend that you read it. The bread he made was based on one of the recipes from Laurel's Kitchen Bread Book, but JMonkey did a comparison of baking it "straight" and baking with a biga. His success with the biga version inspired me to try it myself. I have had very little success with whole grain baking in the past. Most of my breads were much too heavy, and often had a slightly bitter taste.