Need help weaning off of white sandwich bread :)
hello folks -
i've started baking at home recently and came across this wonderful forum while trying to solve a problem: how best to wean my family (especially with 2 young kids) off of the white sandwich bread to which we've become accustomed over the years.
when i first started baking, i was focused mostly on baking at home the same kinds of breads we used to buy from the store. (the goal was to make breads that were less processed and had fewer ingredients) so i bought a few bread/baking cookbooks, including the nicely done "bread bible" by rose levy beranbaum and was pretty satisfied with the white sandwich loaf recipe in that book. but then i read michael pollan's excellent book, "in defense of food," which has motivated me to move away from refined flours. so the goal is eventually to eat bread made without any refined flour. but i know we won't just be able to go "cold turkey" and so i'm totally fine with getting there gradually, with blending of refined/unrefined flours, if that makes the most sense.
i have to believe that others have been down a similar road already; and so instead of trying to re-invent the wheel, i'd love to tap into those experiences. i would greatly appreciate any advice or experiences on how best to get "from here to there" and also pointers to recipes to use along that road. by the way, i've tried a few recipes from king arthur's website (including ones based on white whole wheat) but they seem pretty dense and the kids still balk at them.