I have also devoted a lot of time to making whole grain breads, grinding the flour fresh with my Vitamix. I have mostly been using Peter Reinhart's Whole Grain Breads cookbook as a resource. The "Multigrain Struan" recipe is amazing, particularly when I pair it with homemade yogurt for the "soaker" component. The process is more time-consuming than the "5 minutes a day" method, but the results are delicious. I've also made a sourdough rye starter and baked a couple of rye loaves that turned out pretty well.
I am enjoying baking with freshly ground flour so much that I'm going to try growing one raised bed of Magic Manna corn this summer. Ordinarily, I would say growing corn in a small garden is a poor use of space, partly because it's a wind pollinated crop and underperforms in small patches, and partly because so much is already commercially available. However, this specific variety was developed especially to make excellent quality corn flour, and it isn't really available to purchase otherwise. It will be an interesting experiment.