Place the cup of whole wheat flour into the mixer bowl and stir in the yeast. It takes about one minute 45 seconds to heat the water in the microwave. Add the hot water and let it bubble for a minute or so.
Add three cups of the white flour and mix thoroughly with the flat beater just until completely incorporated.
Remove the flat beater, add the remaining 2 cups of white flour, and sprinkle the salt on top, gently stirring the salt into the flour before mixing. Attach the dough hook and mix thoroughly. After a few minutes, it should be fully mixed and the texture will be smooth.
Gently pour the dough into an oiled bowl, cover with a cloth and let rise for 30 minutes to an hour, or until doubled.
Knead gently by folding the edges inward around the bowl, and bringing the bottom of the dough to the top. Try not to squeeze too much air out. Cover with cloth again. Let rise for the second rising about 30 minutes.
Preheat the oven to 450°.
Lightly oil a flat pan. Gently pour the dough onto a floured board and gently shape into a round loaf. Place it on the pan.
Place in the preheated oven for 30 to 35 minutes. Place the loaf on a wire rack or wooden board to cool. Slice in quarters.