I've use white bread flour with wholewheat bread flour and oats because 100 % wholewheat generally struggles to rise and can result in quite a dense loaf. (talesfromthekitchenshed.com)
I didn't have white all - purpose flour so substituted with 3 cups fine wholewheat bread flour and one cup white cake flour. (epicurious.com)
I have made wholewheat bread in the past that was so dense it was difficult to eat, but I think the addition of some bread flour as well as both a starter and dry yeast resolves that problem. (reciperebuild.com)