I really like this recipe from vegan food author Bryanna Clark Grogan. This is a simple bread made of half whole wheat flour, salt, water and yeast. The recipe is quite flexible and needs little planning. If you're like me and suddenly decide to bake a bread on a weekend morning, you don't have to worry about a starter; the sponge can be risen in an hour or two. 4-5 hours later, you have fresh crusty bread.
The only problem was that the flour absorbed too much water. Maybe it was because I used Indian atta, fine ground whole wheat durum flour. I could only use 4.5 cups instead of the 6, and ended up with two tiny loaves. We made sandwiches for dinner and I gave the other loaf to my neighbors- they made all the right noises, so I assume they liked it as well. 🙂