Basic whole wheat bread (2 loaves)

I started baking bread regularly a couple of months ago, and am always trying out variations on a basic recipe.

Whole wheat bread

180 g wholegrain

240 ml water

480 g finely-ground whole wheat flour

420 g plain flour

600 ml water

1 packet quick-rising yeast

2 ts rock salt

1. Mix the wholegrain and water, and leave to soak fo 3-4 hours, or overnight.
2. Mix the remaining ingredients, add to (1), and knead.
3. Leave to rise until doubled.
4. Divide in two, shape into loaves, and leave to proof.
5. Bake at 175C for 1 hour.

RESULT? Nice and dense, but a bit bland. A good bread to eat with soft cheese.

Definitions
Sammalt hvetemel, fin = finely-ground whole wheat flour
Helkorn = wholegrain (just grains)

Let me know if you use different translations for these terms.