I pretty much make all our yeasted and quick bread products from scratch, to control the ingredients. I am successful in using all whole wheat and whole grain flours in quick breads, such as pancakes (have already posted an incredible whole grain pancake recipe on another thread), cookies, cornbreads, brownies.... I avoid white flour because it is devoid on any significiant nutrition.
All yeasted breads/doughs start out in my bread machine. I do use about 1/3 white flour in a few recipes, esp. pizza dough and dinner rolls. I have not had much luck with bread machine cookbooks, have had the best luck with the manuals that come with the bread machine. I use my bread machine about 3 to 4 times a week. We eat a high complex carbohydrate diet and whole grain breads make a significant contribution to our meals. The main bread I make I use 100% whole wheat flour and have been tossing in a generous 1/2 cup of sunflower seeds for some crunch. Makes great sandwiches and cinnamon toast.
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead