Reddit mentions of Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

I bought the Bread Revolution Book and did the basic loaf which turned out fabulous. A bit on the dense side, but that's to be expected.

Take a look at the following books which your local library may possibly have. All deal with whole grain breads and breads made using non-standard flours.

Tartine Book No.3: It's the Tartine round loaf in a million whole grain variations, while also including some interesting pan loaves.

Peter Reinhart's Whole Grain Breads: Recipes for pretty much every type of whole grain bread. Uses a lot of specialized ingredients, and complex multi-stage recipes, and contains a ton of information.

Peter Reinhart's Bread Revolution: Not familiar with this book but it looks neat, probably advanced if you're just learning about using alternative grains to white flour but still interesting.

Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry: This is a personal favorite book, and the vast majority of the recipes use whole grains. Everything I've made out of this has been excellent, although some recipes are lacking in how-to type details that might not be obvious to a novice baker.

It's very possible. My go-to dead-simple sandwich loaf, for example, is 100% sprouted whole wheat. I baked a loaf this morning and I assure you it's delicious :)

Loaves like the one here are harder with 100% whole, but very possible. Here's a book on the subject.