This bread comes from the best book ever, The Bread Book. My brother picked it up from the library years ago and it was a household hit. Whenever I get around to making it (which ranges from all the time to never...), it replaces store bought sandwich bread.
Called "light whole wheat bread", technically this recipe has around a 3-1 ratio of white bread flour to whole wheat, though I use half of each. Starting with a sponge, which the recipe description says adds more flavor, lends a better texture, and something else, the bread then proceeds in typical break-making fashion with the kneading, rising, shaping, rising, baking, and eating.
A tight-but-light crumb with a soft, chewy, and nutty flavor perfect for sandwiches, toast, or just spread with butter and/or jam. This is the kind of loaf that comes to mind when you think of homemade bread, as it's just a perfect "regular" bread to be kept around at all times. The extra loaves can be frozen, wrapped, until you need them
I'll post the recipe later since the book isn't in sight.