From Peter Reinhart's Whole Grain Breads.
He uses an interesting delayed fermentation method for creating delicious, soft, even fluffy sandwich breads using whole grains. You start the soaker and the biga on day 1, let them ferment overnight (or longer in the fridge), combine, knead and proof the dough on day 2, and bake the same day. The results are impressive.
This is my fourth bread from this book, and they have all been delicious. They are easy enough, but not quick. Most recipes also have some sugar and or fat added to them, and have a higher caloric content than expected. I love the detailed recipes, and Whole Grain Bread shares a place of honor on my shelf with Rose Levy Berenbaum's Bread Bible.
Its been a while, so I'm sending this one to YeastSpotting.