Instead of forcing you all into compliance regarding specific ingredients, I'm going to let my hair down a bit (ha, that's a joke) and let you use any damn recipe you like. The baking method here is the thing to take a shot at with any dough you have lying around.
I'm using a slightly enriched dough. I was curious to see the results using higher temp and a cast iron surface with a little steam. The result was unexpected and great. The dough I used was 73% hydration with some enrichment and baked at 500F. What I got was incredible oven spring and a higher hydration gave a nice open texture.
The dough I used: unbleached white 275 g, whole wheat 25 g, salt 5 g, sugar, 5 g, crisco 9 g (sounds odd, but I wanted a neutral shortening at 3% rel to flour), water 220 g, fast dry yeast 3 g. Straight dough mixed in a bread machine and left in fridge 2-3 days (I've made this many times now, I love it.
Using a 9 x 17" cast iron surface in the upper half of the oven (NOT TOO LOW, the dark surface can burn the bread if it's too low). I'm a few inches above the half way mark with normal heat, no convection. 1/2 hour before baking, preheat to 500F (500F and above, your oven has to be clean).
For steam, lately I've been using a hand-pump pressure sprayer, 2L (dedicated use for water). Have it charged, pumped and ready.