I tried to make a 100% whole wheat bread recently and managed fail completely. This recipe is a nice balance between white flour and whole wheat flour - the whole wheat is a bit harder to work with so the white flour is a nice balance:
My whole wheat flour ready to mix with bread flour - the ratio was about 1:2.
You can see that this dough look a bit tougher than a white bread even before I knead it:
It smoothed out nicely and I set it away to rise:
After an hour or so:
Once the dough had risen, I shaped it into a loaf:
That rose rather nicely, in the end, pleasantly surprising me after my last run in with wheat bread!