I decided to return to my roots as it were, and reprise an old standard bread recipe from the Tassajara Bread Book, Whole Wheat Bread. I topped the loaf with a little egg wash and some sesame seeds before baking. It came out pretty well, I think. It's not 100% whole wheat but about 70% whole wheat - (2 1/2 cups ww flour, 1 cup all-purpose flour). I used to make this bread every week for morning toast. After seeing and smelling it, I remember why - it's just good.