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1
In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.
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2
Mix in 1 cup of each of the whole-wheat and all-purpose flours.
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3
Transfer to a lightly floured surface and knead until dough is smooth and elastic.
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4
Place the dough in a very lightly oiled large bowl and cover with plastic wrap.
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5
Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
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6
Heat the oven to 375.
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7
Gently press down the dough and divide it into two equal pieces.
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8
Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
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9
With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
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10
Turn the dough seam-side up and pinch it closed.
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11
Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.
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12
Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
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13
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205, 35 to 45 minutes.
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14
Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.
