I tried another variation of the Low Effort Sourdough Whole Wheat Sandwich Bread today. The result was so great, I neglected to take a picture of it before it was (mostly) eaten. The ratio of whole wheat to bread flour was changed to:

• 80% whole wheat flour
• 10% bread flour
• 10% oats, pulsed in blender to resemble flour

The dough was noticeably drier and easier to work than the original recipe, or even the 75% whole wheat flour version. After baking, it is just a touch more dense, but still soft and sandwich-ready. The crust also seemed more tender than usual.

Special thanks to @dbazuin for giving me these flour ratios. See, sometimes you should listen to people on the internet.