I recently purchased Peter Reinhart's Whole Grain book [1] and since I grind my own whole wheat flour, I decided to start with the transitional loaf. It turned out very flavorful and softer than I ever expected. I think it needed to let it rise a little longer, but it didn't impact anything. My husband enjoyed it a great deal which surprised me since he hasn't liked any of the whole wheat variation's I've tried in the past. I'm glad because I think this has become the new weekly staple.