On Sundays I like to make a loaf of bread. The recipe is the simple one that was in the NYTimes a short while ago. Obviously the bread is not as good as one that rises for several hours, uses a starter, blah, blah, blah. However, one doesn't always have that kind of time and attention. I have had success with All-Purpose and Bread flour, but throw some Whole Wheat and my bread turns into a thick, heavy brown rock.
To the recipe I used 5 cups of A-P flour and 1 and 1/2 cups of whole wheat, and I upped the water by 1/3 to 1/2 a cup. It came out, was edible and quite good.
Add a nice cheese tray and chardonnay (I know that a red wine is more ideal, but the chard. was on sale @ $7.00 a bottle).