2 pkgs. dry yeast
1/2 tsp. sugar
1 1/2 c. warm water (105 to 115 degrees)
1/2 c. honey
1 c. water
3 tbsp. butter
2 tsp. salt
2 1/2 c. whole wheat flour
4 to 4 1/2 c. all-purpose flour
butter, melted

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Combine honey and next 3 ingredients in a saucepan; heat until butter melts. Cool to 105 to 115 degrees. Add to yeast mixture. Add whole wheat flour and stir until blended. Stir in enough all-purpose flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (6 to 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Punch dough down. Cover and let rise again in a warm place, free from drafts, for 30 minutes or until doubled in bulk. Punch dough down and divide in half. Shape each portion into a loaf. Place in 2 well-greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled in bulk.

Bake at 350 degrees for 30 to 35 minutes or until loaves sound hollow when tapped. Brush loaves with melted butter, if desired, remove bread from pans and let cool on wire racks. Yield: 2 loaves.