3 1/2 to 4 1/2 c. sifted flour
2 1/2 c. whole wheat flour
2 pkgs. dry powdered yeast
1 tbsp. salt
1/3 c. honey
3 tbsp. soft butter
2 1/2 c. very hot tap water

Put 2 cups all-purpose flour, salt and yeast into large mixing bowl. Blend. Add honey, butter and water. Beat at medium speed for 2 minutes. Add 1 cup flour and 1/2 cup whole wheat flour. Beat at high speed for 1 minute. Stir in remaining whole wheat flour (2 cups) and enough all-purpose flour (1 cup) to make a soft dough.

Round up in ball. Knead 5 minutes. Cover with plastic wrap. Let stand 20 minutes in warm area. Punch down and divide in two and put in 8 1/2 x 4 1/2 x 2 1/2 inch pans. Cover top with cooking oil. Put oiled paper and then plastic paper over it. Place in refrigerator 2-24 hours. Bake 35-45 minutes at 400 degrees. After removing from oven, spread entire loaf with butter.