Mix the whole wheat flour, 3/4th of a cup of bread flour, yeast and water in a large bowl by hand or in a stand mixer. Set aside to rise about 8 hours.
Add 2 cups of bread flour and first one cup of all-purpose flour and more if needed.
Add olive oil.
Knead by hand about 15 minutes, or with the dough hook set to medium speed, about 8 minutes. The dough will be smooth but still rather sticky.
Place the dough in an oil-coated bowl, cover with a kitchen towel, and set aside for 2 hours or until it's doubled.
Lightly oil a baking sheet and cover it with some cornmeal (I used some rava, which is coarsely ground rice, because I didn't have any cornmeal on hand).
Punch down the dough and shape it into a round by pulling on the sides and tucking them underneath.
Place the loaf on the baking sheet, cover loosely with an oiled plastic sheet, and set aside in a warm place to rise, about 1 1/2 hours.
About half an hour before baking, heat the oven to 425 degrees.
Place a small pan (a pie plate or cake pan would do perfectly) in the lowest rack of the oven.
With a sharp knife, make two quick gashes, like a cross, on the top of the loaf, taking care not to deflate it.
Now place the bread into the preheated oven, and immediately add a cup of water to the pie plate/cake pan you'd already placed in the lowest rack of the oven.
Bake the bread for 40 minutes.
Remove from the oven and place on a rack to cool.
Slice with a serrated knife, and enjoy!