Hi Peg, you could certainly substitute White Whole Wheat for the Bread flour, but you will likely get a denser result with this 100% whole wheat version of your recipe. Adding a little Vital Wheat Gluten along with a small amount of additional liquid could help achieve a stronger rise (aim for a soft, supple dough). I would also recommend adding a pause between mixing all the ingredients and kneading the dough. A 20-30 minute pause after all the ingredients are blended and moistened will allow time to fully hydrate your wheat flours, therby softening the bran, which will lead to a more productive kneading process and an improved rise. 

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