This is my first attempt to make a whole wheat loaf that would be sandwich style bread. This was half KA bread flour, half KA whole wheat flour, about 2 tb of instant mashed potato and 1 tb dried milk in a cup of water.  I started at a 66% hydration with 400 gm of flour total and added the potato "slurry" as mostly liquid. I hope that doesn't sound too random...For sandwich bread, I was pleased with it. I did try the hint re: cut the "eggy" taste by brushing with egg white mixed with water and that worked great. This toasted quite well. I think this will probably be my staple, always keep in the house bread.