I like Panera Bread for mostly for their whole grain baguette. I've ran a few samples of recipes, based on techniques from a successful recipe of No Knead Bread, to create an experience, similar to the whole grain baguette. For enrichment, I've specifically selected flax and chia seeds, because of its nutrients; I was glad to see them also taste good in the final product.
The overall process of making this bread is quite simple, although the process does take time. I've adapted to leaving the dough overnight or making it early in the morning and letting it sit through the day. And if for any reason, you happen to want to delay the project, you can safely refrigerate the dough for up to four days.
Note: If you decide not to serve bread instantly, you can always preheat it by letting it bake for 10-15 minutes at 350F.