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King Arthur is usually pretty good, but I haven't tried this specific recipe. That calls for AP, but you could sub 10% WW and get pretty close. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
Stella parks is also good: https://www.seriouseats.com/100-whole-wheat-sandwich-bread
Lastly Sally's baking is almost always great. Their recipe are usually well tested and dependable. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
Generally, you could probably follow any recipe that calls for AP and directly sub bread flour. For bread, the difference isn't going to be a problem. You would have problems in a cake or biscuits, but you'll be fine here. Additionally, subbing 10 - 20 % WW will effectively get you too about the same protein content as AP since WW doesn't form gluten as easily.
I can vouch for the first recipe linked. It's great.
Thanks, that was what I was looking for on making sure my gluten amount was at the expected amount.