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There is no such thing as the definitive whole wheat bread recipe, but here is an interpretation that is easy to make.

1. Mix together 1 tbsp. of dry active baking yeast, 1 1/2 tbsp. sugar, and 2 1/3 cups water into a large bowl. Allow the bowl to set in a warm place for about fifteen minutes, or until the liquid appears bubbly or foamy.
2. Mix in 4 cups of flour (about 100 strokes or so will do). Allow the bowl to set in a warm place for about half an hour, or until the dough sponge has expanded a bit. Put a moist towel over the bowl when setting it in a warm place, that way the contents of the bowl will lose less moisture.
3. Mix in 2 cups of flour, and knead until consistent, adding up to another half cup of flour to make the dough smooth and stretch. Lightly coat both top and bottom of the dough with flour. Allow the bowl to set in a warm place for about 45 minutes to an hour, or until the dough has doubled in size. Thoroughly grease a bread pan while you’re waiting.
4. Punch down dough, place it into a greased bread pan. Set pan in a warm place until the dough has doubled in size.
5. Bake the dough at 375°F for 45 to 55 minutes. Remove the bread to a wire rack to cool.

Enjoy!