Laurel's Kitchen Bread Book from Rodale Press -- an entire book of excellent bread recipes and not one of them calls for white flour. It's an excellent book, and the discussions of the chemistry of breadmaking are fascinating.

The keys to sucessful 100% whole wheat bread are 1) start out with a slightly wetter dough than normal, since whole wheat flour will absorb more moisture -- but it takes a little time; and 2) knead, knead, knead....then knead some more.