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1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
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2
Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add 2 cups bread flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
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4
Punch dough down. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
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5
Preheat oven to 375u00b0.
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6
Bake at 375u00b0 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
