Here's the Light Whole Wheat Bread Recipe that I use.
3 cups lukewarm water
1-1/2 tablespoons granulated yeast (1-1/2 packets)
1-1/2 tablespoons salt
1 cup whole wheat flour (or 1&1/4)
5-1/2 cups unbleached all-purpose flour (or 3 cups all-purpose, 2 cups of bread flour)
Whole wheat flour for the pizza peel
1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, or a heavy-duty stand mixer (with dough hook).
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 440 F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf.
7. Sprinkle the loaf liberally with flour and slash a cross, “scallop,” or tic-tac-toe patter into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm.
9. Allow to cool before slicing or eating.