You can, but be sure to make the dough with cold liquid, not lunkewarm. Otherwise the yeast will multiply too much, and you will get a "yeasty" taste.
Bread made with much coarse grains and flour will be healthier this way, because you will be able to use the iron in the grains better. There is an enzym - fytinase - that restrain the iron to turn into forms the body can use. This enzym gets broken down if the raising time is increased. That's why good bread should take long time to make, and preferably should raise twice. The taste developes more, but more important, your bread will be better for you.