Blend three cups of the whole wheat flour with 2 cups of the white flour.
Add yeast and salt and stir to combine.
In a stand mixer with your dough hook, slowly pour in warm water. Only add the last cup of flour if your dough needs it. Dough should be soft, and not sticky, but the less flour you use, the softer your bread will be.
Knead the dough for about 8 minutes.
Place in a bowl that has been greased with oil.
Turn the dough on all sides to coat the dough with the oil.
Cover and let rise for 2 hours.
After rising, punch dough down and divide into two loaves.
You can use a french bread pan, or a cookie sheet. Shape into two long loaves.
Take the egg white and brush the top of the dough. Score the top of your loaves with a sharp knife.
Cover again and let rise for 30 minutes.
Preheat oven to 375 degrees F. Bake for 30 minutes, or until you can knock the top of the loaf and it sounds hollow.