I've been working a lot with Dave Krell of Running Rabbit Mills and his excellent sprouted grain and regular whole-wheat flours, and am trying to get a 100 percent whole wheat loaf that isn't as dense and sweet as most commercial whole wheat breads are. Those breads typically have a lot of sugar in them to trick you into enjoying an experience that otherwise wouldn't be so great. But it is possible to get a good open crumb in whole wheat with the right technique, which is what I am trying to accomplish.
I'll have the Country French, sprouted grain, semolina, and an American-style sourdough for those who want something a little lighter on these warm days.
I should have some more galettes of one kind or another (plums are starting to ripen locally!) and other sweets, too.
If you have a fruit tree with more fruit than you need, let me know!