Experimental bread

With the aid of the refrigerator I have been able to actually use up bread before it goes bad, although it does get rather dried out. As a result I have been trying out a number of the various varieties available to me. Some of them have been perfect for one or another type of sandwich, others just bread. The current loaf, however, is made of fail and lose. (to use the current proper internet terminology) It has neither the blandness of white bread that lets you concentrate on the flavors you have placed between the slices, nor the tastiness of some of the other loaves I've tried. Worse, it doesn't really have a definable flavor that I can find. If it did, I could try to work out what would go well with it for flavors but, as it stands, it is merely noticeably there if the sandwich's flavors aren't intense enough. Oh well, It'll be used up soon and I'll probably go back to one I know is good before going on to the next new one.

Any suggestions on breads that are particularly good for one thing or another? Keep in mind that I'm dealing with locally made so that it might be slightly different than what you've had. This last one was just "whole wheat" for crying out loud :) I'm really not sure how you mess up something rather basic like that, but it was my first time trying this brand, and may be my last.