What are your best whole grain healthy bread recipes?

Whole Wheat Fruit-Nut Bread
(only half whole-wheat)

This is the last loaf I made, adapted from a recipe from a book of bread machine recipes (The Bread Machine Cookbook II by Donna Rathmell German) (I'm generally only cooking for one or two, so one loaf at a time makes sense; back when I was cooking for more people, I would cook three loaves at a time in the regular oven). As I made it, it had 167 calories per 59 grams (a little over two ounces, or roughly two slices, if you cut it fairly thin -- thin enough to get 20 slices from the loaf), with 3 g of fiber, 5 g of protein, and 68 mg of sodium.

To be honest, I didn't think it was great at first, just sliced with butter. But in sandwiches it was insanely good: grilled cheese with gruyere and marmalade; peanut butter and chocolate-raspberry jam; avocado and mustard; fried egg with avocado (I don't eat a lot of meat, but I bet it would be good with turkey and some crunchy veggies). It was also great toasted and spread with plain greek yogurt. As I made it, it had 167 calories per 59 grams (a little over two ounces, or roughly two slices, if you cut it fairly thin), with 3 g of fiber, 5 g of protein, and 68 mg of sodium.

1/4 tsp oil (to grease the pan)
1 cup water
1 Tbs (14 g) butter
1 Tbs brown sugar, packed
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup wheat bran (I used Bob's Red Mill unprocessed miller's wheat bran) (the original recipe suggests oat bran as an alternative)
1/2 cup wheat flakes (I used King Arthur malted wheat flakes) (the original recipe suggests oat flakes as an alternative)
1/2 cup whole wheat flour (I used King Arthur white whole wheat flour)
1 1/2 cups bread flour (I used King Arthur Sir Lancelot high protein bread flour)
3/4 tsp gluten (if you use all-purpose flour in place of bread flour, you might want to increase it to 2 1/4 tsp)
1 1/2 tsp yeast

1/4 cup dried fruit (the recipe called for raisins, but I substituted a mix of blueberry-flavored Craisins and diced dried plums)
1/3 chopped nuts (I used 38 g of chopped English walnuts)

Follow the general directions for your bread machine, since some require the liquid ingredients to go in first, and others require dry ingredients first. If it has a beep for adding ingredients like fruit and nuts, use that; otherwise add at the beginning of the second kneading.

It was a 20 oz. loaf; I used the 1 lb. setting on the bread machine, basic cycle, with the light crust setting, because it has enough fat and sugar that it might get a little too dark on the regular crust setting. If you cook it in an oven, I think I'd try 350 degrees F for 40 minutes. Obviously, if you're not using a bread machine, you'll have to set it to rise after a first knead (by hand or with a dough hook or paddle on a mixer or food processor), punch it down, knead again, form a loaf, and set it for a second rise.