First off, Molasses Wheat Cornbread (above). I developed this recipe with some students years ago and never published it. It has no white flour at all, and the molasses gives it an earthy taste that most people have loved. It you're not a fan of molasses, you can use barley malt syrup or raw honey instead. Click HERE to get the recipe.
I also made a big batch of multi-grain bread today (14 loaves). I just made the recipe up as I went along, so I can't give you any proportions, but Anna's Honey Wheat Bread would come pretty close. I recently read, however, that you shouldn't knead dough made with stone ground flours for as long, because the edges of the bran cut the strands of gluten. I had always heard that you had to knead them longer. Tried the shorter kneading time and I think I got loftier, lighter loaves. Stay tuned for more experimentation.