1 pkg. active dry yeast
1 c. lukewarm water
1 c. whole wheat flour
2 - 2 1/4 c. bread flour
1 tsp. salt

Dissolve yeast in water. Combine whole wheat flour, 1 1/2 cups bread flour and the salt. Stir in yeast mixture. Knead dough about 10 minutes, working in 1/2 to 3/4 cup more bread flour so that dough is still soft, but no longer sticky. Put dough in an oiled bowl. Cover with plastic wrap and let rise until doubled in bulk 45 to 60 minutes. Punch down and let stand 10 minutes before shaping.