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With the exception of certain kinds of pastries and deserts, you should be able to substitute 50% of the bleached white flour in a recipe with whole wheat flour without hurting anything. It will just make anything you use it in somewhat more dense and chewy, which is why it's not appropriate for super soft/smooth dessert applications.
As an alternative, now would be a great time to learn how to bake bread without the bread machine. Pizza dough is another good use of excess flour. Once you get a solid recipe down for either you can freeze the excess dough for months a time without hurting anything. Just thaw, warm and bake.
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The advantage law is the best law in rugby, because it lets you ignore all the others for the good of the game.
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