Here's a few I like. You can use more whole grain flour in them.

Country White Bread
Large loaf
1 1/3c water
1 1/2t salt
1 1/2T sugar (I used 1 T of blackberry Raw honey)
1/2c barley or oat flour (I used oat this time.)
3 1/2 c bread flour
2t yeast

To mix in mixer
Heat the water until warm, between 105F-115F; pour into warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the salt, sugar, barley flour, and half the bread flour. Beat with paddle until smooth. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour.

~I then shaped into 9 large burger size rolls and let rise on cornmeal dusted baking sheets until the size I wanted. Baked at 350F until golden brown.

However the instructions contiune:
To Shape and bake in the oven
Lightly grease a baking sheet, or cover with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down and shape into a round loaf, dusting in on all sides with flour. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise until doubled, 45 minutes or so. Preheat oven to 375F. Using a sharp knife or razon slash a 3" circle on the very top of the loaf. Bake 30-35 minutes, until the loaf is golden and a wooden skewer comes out clean and dry. Remove from the pan and cool on a wire rack.

Light Wheat Brioche
Large Loaf
4 large eggs plus water to equal 1 1/3c
2 t salt
2 T sugar
1 c whole wheat
3 c bread flour
3/4c butter, softened
1 1/2 t yeast

To mix in mixer
Warm the eggs under hot tap water, and crack into measuring cup. Heat the water to 105-115F, and add it to the eggs. Pour the mixture into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until yeast begins to bubble. Add the salt, sugar, whole wheat, and half the bread flour. Beat well. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms.~change to dough hook~ Cut the butter into pieces and add it to the dough. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour.
To shape and bake in the oven:
Lightly grease a fluted brioche pan, a 9" round cake pan or 9x5 loaf pan. Turn the dough out on a lightly floured or oiled surface. For traditional brioche shape, punch the dough down and pinch off one-quarter of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press the dough inot the loaf pan. Cover and let rise until doubled about 1- 1 1/2 hours. Preheat oven to 350F. Brush or spray loaf with water. Bake 45-50 minutes, until wooden skewer inserted through the loaf comes out clean. Remove from the pan and cool on wire rack.

Here is a link that might be useful: see if something appeals to you here