This is the recipe I use. http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
I think KA recipes are the gold standard, tested, tried, and true.
Although....I’ve liked most breads to be 180 degrees internally these days, otherwise they can be dry. The exception is dense, eggy breads and then I go for 190-200. Could just be a personal preference. I can tolerate breads a little underdone, but not overdone.