Congratulations on your boy and on your stand mixer. I have been making this 100% whole wheat bread with mine (boys & mixer) once a week since I discovered that kneading with the mixer means adding less flour means truly whole wheat bread that is not as heavy as a brick:

1) generously butter your standard loaf pan and set it aside 2) put 3 and 3/4 cups whole wheat flour in an ovenproof bowl, put it in the oven and set the oven on "warm" for 10 minutes (warming the flour this way is key to the success of this recipe) 3) while the flour is warming, put 1 teasp. brown sugar, 2 teasps. salt and one packet of yeast in the bowl of the mixer 4) when the flour is ready, dump it into the mixer bowl and give the dry ingredients a quick stir--turn the oven off 5) now put the bowl in the stand, with the dough hook attached to the mixer and turn it on--add 1 and 3/4 c. lukewarm water and keep the machine on medium until the ball of dough forms and all the flour is incorporated--then let the machine go until the dough looks springy--a minute or two 6) flour your hands, lift the dough out and pull it into a rectangle-ish shape--fold it into thirds lengthwise and tuck it seam side down into the pan pushing the edges down lower than the middle 7) cover the pan with a damp dishtowel and leave it to rise in the oven for 30 minutes 8) remove it from the oven, preheat the oven to 400F, sprinkle the surface of the risen dough with a little more flour if you like a rustic look and bake for about 40 minutes. 9) turn the loaf out of the pan and bake it upside down for an extra 5-10 minutes to crisp the bottom and sides.

I know that seems like an insane amount of commenting from a complete stranger, but I just typed the recipe (thanks to Delia Smith's How to Cook) into an email for my sister and I couldn't resist cutting and pasting it in when I came across this post. Happy pregnant snacking!