How I do it is this: in a regular two-cups-liquid bread recipe, I add the liquid and yeast to the bowl (today is Fat Tire beer bread), and the first two cups of flour are white (unbleached all-purpose Wheat Montana). I beat that for about 200 strokes, then add the salt, sweetener (molasses here), and butter.
Then I start adding the whole wheat flour. I’m using an especially “dirty” (unrefined) local whole wheat that’s really grainy. I sprinkle it in one big serving spoonful at a time and beat it in before adding more.
Once the dough starts to really pull away from the bowl and is ready to turn out to knead, I quit adding the whole wheat flour and switch back to white.
This gives you a couple of loaves that aren’t chokingly grainy. I really like whole grain bread, but I’m a little spoiled with the lighter texture the white flour gives. I’m guessing a lot of people are. This is a good way to start making the switch over to something a little more nutritious.