I have a batch of the revised no-knead bread  about to go into the oven, with about 10 percent whole wheat flour and 5 percent rye. I've also got a whole wheat sourdough rising.
While letting the dough rise, I was sorting through potential bread feed  content and came across this site . Um... well... wow. There is some good information there, but the colors, the layout, the photo, the music... just go see it for yourself. Be sure not to miss the dog playing piano .