For posterity, my wholemeal bread recipe is
200g of wholemeal flour
200g of white flour (can go down to 100g if you like it heavy, but I prefer half and half)
240g water
1 Tbls dried yeast
A slosh (about 2tbls but it’s not a crucial measurement) of olive oil or lump of butter
1 tsp Salt.
Mix it up, knead it until it’s soft, leave it somewhere until it goes soft and puffy. Knock it about a bit and shape it (I like those mini loaf tins, but my daughter makes a lot of crazy shapes, too) and leave it over night in the fridge, covered with a dry tea towel (it will stick to a damp one) It will still rise beautifully, but be much more digestible and nicer bread. You can leave it at room temperature for an hour or so if you prefer, and it will be lovely bread, but an overnight fridge rise is much nicer. Bake at a medium temperature until is bread coloured. Then freeze it. Then you can take out a couple of rolls and zap them in the microwave whenever you want fresh bread, and don’t need to eat a whole loaf when it’s past it’s yummy fresh-baked stage.