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1
In a large, warmed bowl, dissolve the yeast in 1/4 cup warm (105 to 115F) water.
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2
Add the honey.
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3
Let stand for 5 minutes or until the yeast foams.
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4
Add the melted butter, milk, eggs, and whole wheat flour and mix until smooth.
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5
Beat in enough of the bread flour to make a stiff dough.
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6
Cover the bowl and let the dough rest for 15 minutes.
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7
Turn the dough out onto a lightly floured board.
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8
Knead, adding flour sparingly, until the dough is springy and smooth, about 10 minutes.
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9
If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
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10
Cover and let rise until doubled, 1 to 1 1/2 hours.
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11
Punch the dough down.
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12
Turn it out onto a lightly oiled board.
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13
Knead to squeeze out air bubbles.
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14
Divide the dough into two pieces and shape into two oblong loaves.
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15
Grease two 9 x 5-inch loaf pans.
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16
Place the loaves in the pans smooth side up.
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17
Cover and let rise until almost doubled, 45 minutes to 1 hour.
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18
Position the oven racks so that the top rack is in the center of the oven.
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19
Preheat the oven to convection bake at 325F.
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20
Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry.
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21
Remove the bread from the pans and cool on a wire rack.
