2 cups warm water.
2 tbs sugar. (1tbs will do, so will 2tbs honey)
1 Tbs salt.
2 'packets' yeast (or 4 tsp yeast in bulk).
2-3 Tbs shortening.
Add above to the mixer, add one cup white flour. Mix on slow as you add whole wheat or cracked wheat flour to make a nice 'sponge' (maybe two cups?). Thicker than pancake dough, but nowhere near bread dough. Cover, let bubble for an hour or two.
Return to the mix-master, add white flour to make a moderate soft dough. Turn out onto a board/counter, hand knead for at least five minutes, adding flour as needed to keep the dough from sticking. Not too stiff, else it won't rise well.
Let rise til double. Punch down, divide in two, roll to fit two pans. Lightly brush tops w/ shortening/oil, cover w/ plastic, let rise, bake at 350-375. Brush tops with shortening again to make a soft crust. Bag them while still warm, else they dry out REAL fast. At least in CO.
Rye is doable in a similar fashion, with no whole wheat flour
'Cept you add molasses and/or cocoa to the mix? It's been awhile.
Cut recipe above in half, no oil, no whole wheat, for pizza dough. Bake at hot as your oven will go. Enough for one extra large thick crust.
Work in 75 or above temps, bread does not like 68F. At least in CO, and at 7600'
Rick