In small bowl, dissolve yeast in 1/4c. warm water, set aside. In large bowl mix honey, butter, salt and 2-1/2 c. very warm water; cool 5 mins.
2
To cooled honey mixture beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened. Beat on medium speed for 3 mins. Beat in remaining 1-1/2 cups wheat four and dissolved yeast. With spoon, stir in 2-1/4 to 2-3/4 cups all purpose flour until dough pulls cleanly away from side of the bowl.
3
Place dough on floured work surface. Knead in remaining 1/2 - 1 cup all purpose flour; continue kneading 5 - 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place ( 80 - 85 degrees F) 30 - 45 minutes or until doubled in size.
4
Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18x8 rectangle. Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal and fold ends under loaf. Place seam side down in pan. Cover; let rise in warm place 30-45 mins or until doubled in size.
5
Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven to 350 degrees; bake 10-15 minutes longer or until loaves souond hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completly, about 1 hour.
