P. Reinhart's Whole Grain Breads
I picked up the book last week at KinoKunya in Kuala Lumpur. I am still reading it, there is quite a lot to read. I bought the book because I have the earlier one The Bread Baker's Apprentice and found it full of useful information that improved my bread baking.
My wife and I bake a range of Vegan/Organic Breads. I have found that Peter's Recipes are quite easy to convert to Vegan.
I would recommend both books, but to anyone contemplating Whole Grain Baking get the whole Grain Breads because it does require care to produce a tender and (relatively) light product.
One of the other problems I face here is that any sign of a dark crust can affect the saleability of the loaf. Malaysians will say any browning is carbon and therefore cancer causing.
Take care and thanks Peter for the great book