Whole wheat sandwich bread

What I really want to figure out is how to make a sandwich bread that's 100% whole wheat, but still binds together and doesn't fall apart. I haven't done this yet. I am, however, very fond of this recipe. I haven't priced the ingredients or the cost of the electricity for baking it, and I suspect it isn't significantly cheaper than buying a loaf of ordinary sandwich bread. It's vastly more delicious, however, and you don't need to worry about any unpleasant additives, preservatives, high fructose corn syrup, and so on. And what can be more heavenly than the smell of baking bread filling your house?

The yogurt is the key to great flavor, and the ground flaxseed both helps the dough bind well and adds lots of nutritional value.

Ingredients:
1 cup milk (any kind; whole milk is usually better for baking, but any kind will work)
1/3 cup plain unsweetened yogurt
2 oz butter
3 tablespoons maple syrup or honey (or just plain sugar if you don't have those)
1 3/4 cups white flour
1 3/4 cups whole wheat flour
1/4 cup freshly ground flaxseed
2 teaspoons yeast
1 1/2 teaspoons salt
1 tablespoon extra butter

In a medium pot, melt the butter. Add the milk, and stir until the mixture is lukewarm. (Baby's bath temperature, if you've ever bathed a baby.) Remove from heat, and whisk in the maple syrup or honey, the yogurt, and the salt.

In a large bowl, mix the flours, flaxseed, and yeast. Pour the liquid mixture into the dry ingredients and stir to mix with a large wooden spoon. Turn the dough out onto a floured board or counter and knead for around five minutes, adding more flour if it sticks, until the dough is smooth and satiny.

Place the kneaded dough into a large, floured bowl, cover with a clean towel, and leave it in a warm place until the dough is doubled in size. This will take anything from 45 minutes to two hours.

Butter a nine-inch loaf pan and line it with baking paper. Gently push the air out of the risen dough into a nine-inch square, then roll it into a nine-inch-long loaf. Put the loaf into the pan with the most attractive side up. Leave in a warm place until the dough rises again (45-120 minutes).

Preheat the oven to 350 degrees. Throw a few handfuls of ice cubes into the oven (this will keep the bread moist while it bakes). Bake the loaf for 45 minutes.

Take the loaf out of the pan immediately and place it on a rack with a board underneath it. Melt the extra tablespoon of butter, and "paint" it all over the baked loaf with a pastry brush. This will help keep the loaf soft enough for sandwiches.

Optional extras: you can customize this in a lot of ways. You could add a handful of sunflower seeds, or a few tablespoons of oat bran (although you may need to use less flour in this case). Alternatively, you could top the loaf with sesame seeds.

The loaf will keep pretty well in an airtight container for 3-4 days. I sometimes cut the loaf in slices, place it in a bread bag, and keep it in the freezer, so I can pull out individual slices to use for toast. It also makes great sandwiches.