High altitude white and whole wheat bread recipe?

Question

I'm looking for a high altitude bread recipe that uses both white flour and whole wheat without having to use gluten. Any help?

Answer 1

Use whatever recipe you like but, follow this advice.
"At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball."

Answer 2

I thought in hi altitude the only change you make is addtional grain.