First off, I was always a "flour is flour" kind of person until recently when I started diving more into the science of bread. Even after that, I was always a AP flour is AP flour kind of person. I've been using King Arthur recently, and I have to say, I'm a believer. The flour just seems better to me. Products turn out better, and I don't think it's just my mental effect.
Anyway, I tried out this recipe here No-Knead 100% Whole Wheat Bread . It came out pretty good. I actually used apple cider instead of orange juice (i had it on hand). I was sort of confused as to what the orange juice did in this recipe. I don't know if the citric acid helps to balance out the maple syrup (i used organic grade a amber) sweet or the butter fat...Jacob please weigh in.
Also, this bread was not as long of a proof as the no-knead bread I am used to making. I'm assuming it's because of the sugar addition which kickstarts the yeast, but I'm not sure. The rise was ok, I feel like I never really get what I"m looking for in a sandwich loaf but the flavor was pretty phenomenal. I made some maple butter up, delicious.