This recipe from King Arthur makes one of my favorite whole grain breads. When I was putting together the ingredients, I used some whole wheat flour in place of about half of the regular flour to up the grain content:
The dough smooths out nicely after kneading:
And after a first rise, was soft and malleable. You can see where my fingers dented the dough:
The bread rose well, and once it was baked...well, we ate it so fast I neglected to get a finished picture. yum!