Hi Nancy, I wouldn't recommend substituting the entire flour content with whole wheat flour in this recipe, but I think you could substitute up to half the flour in the dough portion of the recipe with whole wheat flour. If need be, drizzle in up to a tablespoon or so extra water if the dough seems too stiff. When using half whole wheat flour, it will also be helpful to add a 20-minute pause after mixing all the ingredients together and before kneading the dough. Just cover the bowl and let the dough sit. This pause allows the whole wheat flour to fully hydrate and the bran to soften, which will lead to a more productive kneading process and a better rise. 

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