As long as the total weight of flour is the same you'll still get bread no matter how much you much you change the ratio of white/wheat/rye flours. It will taste different and have a different texture but it will still be bread.
This recipe in particular is something like 90/10 white to rye so it's basically white bread with a little rye for a more complex flavor. 90/10 white to wheat is going to be pretty similar.