Next week is Real Bread Week
Yes, I'm still baking.
The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)
This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat
This is how my son likes to see bread (Toast with some Emmer):