Scale all ingredients into a mixing bowl and combine thoroughly. Take dough temperature and let rest for five minutes. Our desired dough temperature is 74-78 degrees.Fold the dough once every five minutes for the first 15 minutes for a total of three folds.Bulk ferment for around one hour. Pay attention to your dough and remember the signs to look for from lesson one that will tell you when your dough finished with bulk fermentation. Also, keep in mind that whole wheat flour ferments faster so be ready to move on earlier than you are used to if needed.Pre-shape the dough round like in lesson one and allow the dough to rest for 25-30 minutes.Shape the dough as a sandwich loaf as demonstrated in lesson one keeping in mind that the whole wheat dough requires a gentler shaping to prevent tearing. Place the dough in an oiled loaf pan and cover with plastic wrap.Allow the dough to proof for 1.5-2 hours. Again, keep in mind that the dough may ferment faster than the white loaf from lesson one. Watch your dough carefully and look for the signs that it is ready to be baked. The weakened state of the gluten will also prevent the dough from gaining as much volume so do not rely on volume alone to tell you when the dough is ready for baking.Bake the loaf at 375 degrees for around 50 minutes or to desired color. Don't forget to brush the loaf with water before baking!When fully baked, remove the loaf from the oven and allow to cool for at least 20 minutes.