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1
In the bowl of a stand mixer with the dough hook attached, or in a large bowl with a wooden spoon or dough whisk, combine water, butter, sugar, brown sugar and molasses. Add salt, all-purpose flour, whole wheat flour and the yeast. Mix with the dough hook until everything is combined.
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2
After mixing for a minute or so, dough should come together and clear the sides and bottom of the bowl. If too wet and sticky to clear the bottom of the bowl, sprinkle in a little more whole wheat flour, a tablespoon at a time, until dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky. Knead dough for 8-10 minutes (12-14 by hand) until smooth and elastic. Remove dough to a lightly oiled bowl, turning to coat, and cover tightly with plastic wrap. Allow to rise until almost doubled, about 2 hours.
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3
Punch down dough and turn out onto a lightly oiled surface. Divide into two pieces and shape each into a loaf. Place each loaf into an oiled 8x4 inch bread pan and cover with plastic wrap. Allow loaves to rise for 45 minutes to 1 hour, or until almost doubled.
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4
Preheat the oven to 350u00b0F. Bake loaves 50-60 minutes, or until browned and cooked through. Turn out onto a wire rack to cool completely before slicing.
