I think the key to getting decent whole grain flours is to find a place that sells the stuff in great enough quantity that it's not sitting around, because freshness is key. Where I live, we are lucky enough to have a Mennonite-run dry goods place that has many kinds of rye, whole wheat, oat, spelt, as well as any number of other flours. It only takes a cup or two of one or any combination of these in a six-seven cup batch of dough to make some really fine bread. Don't overlook the food value of really good, fresh unbleached white flour, too. Personally, I go for King Arthur brand, which my dry goods place sells in bags up to 30 lbs.. With the discount from buying these flours in quantity, and the efficiency of making bread as part of your day to day routine (I like sourdough because it's so slow and forgiving), I find making our own breads a cheap source of great joy!!!! If you get the chance, find that NYT recipe for baking your loaves in cast iron with the lid on. The crust is fabulous. Best of luck with your baking.