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1
In a small, warmed bowl, dissolve yeast in 3/4 cup warm water and 1 teaspoon sugar and proof for about 10 minutes; set aside.
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2
In glass measuring bowl, mix honey, melted butter, and 2 cups warm water.
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3
Add 3 cups of the whole wheat flour to stand mixer bowl with paddle attachment. Add honey mixture and mix for 3 minutes, scraping bowl frequently.
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4
Mount bowl to stand mixer with dough hook attachment and beat in the remaining 1 1/2 cups whole wheat flour and dissolved yeast. Just as the dough comes together, add salt. Add 2 1/2 to 3 cups all-purpose flour until dough pulls cleanly away from side of bowl. Continue kneading 5 to 10 minutes until dough is smooth and springy.
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5
Lightly oil a large bowl and place dough in bowl, turning dough to oil all sides. Cover loosely with cloth towel. Let rise in warm place for 30 to 45 minutes until doubled in size. Use a pan of hot water in bottom rack of oven (OVEN MUST BE OFF AND COOL - we are using it as a proofing box) for both risings and baking.
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6
Lightly oil 2 (8x4 - or 9x5-inch) loaf pans with shortening. Gently push fist into dough to deflate; divide in half. Each loaf should weigh about 2 lbs. each. On lightly floured surface, roll each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into the length of the dough to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size (re-warm pan of hot water in method used in first rising).
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7
Heat over to 375F. Bake 20 minutes. Turn loaves around and tent with foil, bake 5 more minutes. Reduce heat to 350F; bake 5 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool (away from drafts) 60 to 90 minutes before slicing. The ideal slicing temperature of the bread should be about 100F.
