white-to-wheat bread

This is a great fine-textured bread that you can start making with all-purpose flour and gradually add more and more whole wheat (freshly ground hard white wheat will give best results) until your kids (or your insides) are enjoying whole wheat bread. It simply makes a little more bread with white flour. I do knead a minute or two longer with all whole wheat.
I always double it and found I got 7+ loaves white or up to about half wheat.
Now I make 6 loaves almost all whole wheat - I use the smaller loaf pans and use a little high-gluten bread flour kneaded in and thus no need for dough enhancers or added gluten. Put it in the freezer as soon as it cools completely for fresh bread all week :)
If your kids are still not sure about wheat bread, time it to come out of the oven when they get home from school hungry or toast it with jam-

White-to-Wheat Bread
based on "White Bread Plus" from Joy of Cooking

In your mixing bowl:
3 cups flour
1/2 cup sugar
1 Tbsp salt
1 pkg yeast (1 Tbsp)

combine 2 1/2 cups hot water and 1/2 cup shortening (I now use canola oil and half that amount) and gradually add to dry ingredients, beat two minutes, scraping bowl occasionally.
Add 1 egg (works fine without it too) and 1 cup flour, beat three more minutes. Add as much more flour as you can stir in, then knead in rest (up to 3-4 cups additional flour). Knead about 10 minutes. Rise in greased bowl about 1 hour, divide into pieces and shape into balls and rest ten minutes. Shape and put into seasoned or sprayed loaf pans and place in cold (or warmed a little in winter) oven for 30 minutes or until double, turn oven to 325 and bake 35 minutes.