There is a recipe for honey whole wheat bread on the back of the 5# bag of Bob’s Red Mill stone ground whole wheat flour. That recipe uses commercial yeast. I have adapted it to use sourdough starter. I have been pleased with the result, whether using just whole wheat and ap flour or substituting heirloom grains for some of the whole wheat. The basic recipe (2 loaves) follows:
Mix together, for a 1/2 to 2 hour autolyse:
500 grams whole wheat flour
500 grams ap flour
360 grams milk, scalded (heated to 180 degrees) and cooled
310 grams water
2 T melted butter
150 grams starter, 100% hydration
Following the autolyse, add:
50 grams water
20 grams salt
3 T honey
Do 4 or 5 stretch&fold during the first 2 hours of the bulk ferment.
When baking in a clay baker, I preheat the oven and bakers to 450 degrees and then reduce the heat to 400. With all the milk in the recipe, this bread has a softer crumb.