In the bowl of a stand mixer, combine sugar, yeast and water. Stir together and let sit for 10 minutes, or until starts to get foamy and thickens.
While the yeast is proofing, combine 3 cups bread flour with salt and any other seasonings.
With the dough hook attached to your mixer, add flour mixture to bowl 1 cup at a time and mix well.
Add the remaining 1 to 1 1/2 cups whole wheat flour 1/2 cup at a time. Once the dough forms a ball and no longer sticks to the sides of the bowl, you can stop adding flour. If the dough becomes too crumbly, add warm water 1 tsp at a time until a ball forms.
Knead in mixer for about 5 minutes.
Turn dough out onto a floured surface, and form into ball.
Place in a greased bowl, cover with a towel and let rise in a warm area 30 minutes. (I let mine rise for about 50 minutes because I forgot about it)
Preheat oven to 400 WITH the dutch oven, covered, in it.
After dough has risen, place into the Dutch oven careful not to deflate dough. Sprinkle flour on top.
Bake for 30 minutes, then remove lid and bake 10 minutes more or until the top becomes golden brown.
Notes
Be sure your Dutch oven has a metal handle on the lid. Some hard plastic handles will smoke at over 350 degrees.