Hi from the frozen North
I have been a lurker here for longer than I care to admit, and I thought I it was time to introduce myself.
I started out baking in the bread machine, and still use it to make our regular day-to-day loaves in the week. I usually make 50% wholemeal, and I refined it so it turns out very nicely. We usually slice and freeze it. The only thing about it is that the kids don't like the crust so much as it's rather think when cooked in the machine. When we use the same dough in the oven the crust is much nicer.
I learned everying I know about sourdough through TFL - a great learning tool. Now I cook a sourdough with 30-50% wholemeal using the non-kneed method about once a week, and cook in in a cast iron pot. It turns out great.
We live within strking distance of the King Arthur shop in VT, which sounds wonderful but is actually rather agonising as most of their speciality flour is procesed on machines that use eggs, and one of my family members has severe food allergy issues, including eggs. So I have to limit myself to drooling over all their great flours etc. but not using any! But if anyone knows of a good source of rye or semolina with no egg or nut contamination I'd love to hear about it.