I usually make this half wheat/half white, because I've had troubles with it being too heavy when I did 100% wheat. However, I've recently begun using white wheat from the LDS church cannery and I am able to do 100% with that. The more whole wheat you use, the longer rising time it will need compared to if you do white.
This is my basic bread recipe, and the one I use to experiment with alternative flours, such as oat flour. Whenever exchanging in a new flour remember that not all flours have the same gluten content, so not all of them will rise very well. Oat flour for example won't hardly rise at all, and needs to be mixed with at least an equal amount of wheat flour or else have gluten added separately.
These photos happen to be of a rare white batch.
2 Tbs yeast
1 cup warm water
3 Tbs sugar (the original recipe called for more but I cut it back. I've tried leaving it out and it really seems to feed the yeast and help the whole thing rise--without the sugar I had flat bread--so I have settled on using this amount)
3 cups warm water or milk
4 Tbs oil or melted butter
1 Tbs salt
12 cups flour (white, wheat, or other)
Soften yeast in 1 c water with a little of the sugar. Set aside until it gets frothy (about 5 minutes). Put remaining water/milk, oil, salt, remaining sugar, and 2-3cups of flour in a very large bowl and mix well. Add frothy yeast and mix. Put in remaining flour and mix. Knead until smooth--about 10 minutes (don't short yourself here, a good knead makes a huge difference in the texture of your final outcome!). Grease or lightly flour the bowl, return dough to bowl and cover with a clean towel, and set somewhere warm to rise until double. Punch down the dough, then re-cover and let rise until double again. Divide into 4 parts, shape each into a loaf and place in pans. Cover with a towel and let rise again. (As a tip, whatever height the bread is at when you put it in the oven is roughly what it will be when it comes out of the oven...)
Bake at 400* for 25-30 minutes
See the light fluffy texture? (yes it gets that whether it's white or wheat, it's all about thorough kneading and having enough rise time!)