what to do with huge round loaf of whole wheat bread? It's unsliced
For a side dish on Christmas I roasted a bunch of different kinds of onions -- red, yellow, sweet, red pearl, white pearl, shallots and scallions. I moistened them with a little broth, covered them with cubed toasted whole wheat bread and some grated Gruyere and baked. Very easy and it kept well.
After using my fill for some awesome sandwiches, I would probably whir some into crumbs with my food processor and the remainder make croutons. Or allow some to dry out, cube and freeze for dressing.
Maybe Welsh rarebit would be nice on whole wheat - I've only done it on white. Another thought is bread pudding but white bread would be more appropriate.