Consider just growing your own wheat. If you're going the homemade bread route take the extra step

Milled whole grain flour is a completely different process. It tends to produce a much denser loaf. 100 percent whole grain bread is a completely different product.

Yeah the right flour is important.

Tonight I made a 'french olive loaf' bread recipe which was good last time. Used Red Mill self-rising All Purpose. Worked it real good on the counter for a good ten minutes but glutens holding the dough together in strands never formed. It was a nice firm bouncy ball though. Put it on a cookie sheet after rising a couple hours and it sagged into more of a flat blob. What I ended up with was a nice salty, crumbly, cake.

You did better than me John. Yesterday I made a loaf using the feeding the yeast for a while method. Phew, it overflowed from the container. I thought good it will be nice and active, and make a load full of bubbles and light and fluffy. Well it didn't . If I was camping I could have banged tent pegs in with it. It tasted fine, and with some cherry jam I'd made, was a bit of a treat. But the loaf really was a bit of a brick.