At least one day a week I make whole wheat bread, usually in the form of pizza dough or buns. Refined flour leaves toxins in the blood that whole wheat doesn't and the next day you really do feel good. It's a bit of a pain making it, takes about an hour altogether. Fresh bread tastes better than storebought, and it costs less per loaf. They say that bread machines work well, so far I just use a mixing bowl with dry yeast, wheat gluten, and do the kneading myself. It's very relaxing.