Favorite Whole Grain Bread Books
My ideal bread book is one that doesn't even acknowledge the existence of refined flour. The Laurel's Kitchen Bread Book fits that description (I think - there may be a place or two where AP or bread flour is mentioned). All other whole grain books that I have found still seem to think that whole grains can't carry a bread. Even Peter Reinhart's latest book has "transitional" loaves. He's forgiven because those are in the minority.
There are a number of us whole-grainers around. Many of us have grain mills, and a few of us would prefer to go 100%. What books do you use? Do you bake the transitional loaves as written or do you substitute? Are there any other "pure" whole grain books around?