Put the whole wheat flour and 150 grams of the all-purpose flour in the mixing bowl and add all of the water. Mix until you have a coarse dough. You do not have to knead yet: it needs to be mixed, that is all for now. Cover with a towel or lid and leave for at least 15, up to 30 minutes.
This is called the autolyse process. During this time, the enzymes in the flour will break down the starch and the proteins: the starch will be converted to sugar and the protein starts becoming gluten. It helps against the over-oxidizing that happens during the kneading (otherwise resulting in pale and tasteless breads), and it makes the dough softer and better to handle when you knead in the next step. Most importantly, it helps build even more flavor. And that’s what we’re after.
Add the remaining flour, and add the salt on the one end of the bowl, and the yeast on the other. Mix all of the ingredients together in the bowl.
Once all of the flour has been absorbed, and the ball of dough starts picking up the loose bits in the bowl, flick over the bowl and turn the dough on your clean kitchen table top. Knead for roughly 7-10 minutes. The dough is ready when you try to make a window of the dough: a thin film of dough, about a millimeter thick, that does not immediately tear up. If it rips easily, just knead a bit more.
You will find your own technique of kneading dough quickly enough. The most important is that you work the dough, to allow the proteins to turn into gluten. My technique: I grab the dough with the fingers from my one hand, and push the dough away with the palm of my hand. I grab the dough, fold on itself, and push it away again, and repeat, and repeat. After a couple of minutes you will start to see a change in the consistency of the dough. It will become softer, almost silk. When you stretch the dough between your hands, you will notice it will be harder to do.