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1
In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside.
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2
In a medium saucepan heat and stir water, brown sugar, butter, and salt just until warm (120˚ to 130˚) and butter almost melts.
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3
Add water mixture to flour mixture.
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4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.
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7
Turn dough out onto a lightly floured surface.
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8
Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic.
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9
Shape dough into a ball.
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10
Place into a lightly greased bowl, turning once to grease surface of dough.
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11
Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
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12
Punch dough down.
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13
Turn out onto a lightly floured surface; divide in half.
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14
Cover; let rest for 10 minutes.
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15
Meanwhile, grease two 8x4x2-inch loaf pans.
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16
Shape dough halves into loaves by patting or rolling.
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17
To shape by patting, gently pat and pinch, tucking edges underneath.
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18
To shape by rolling, on a lightly floured surface roll each dough half into a 12x8-inch rectangle.
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19
Roll up each rectangle, starting from a short side.
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20
Seal seams with your fingertips.
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21
Place shaped dough halves in prepared pans.
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22
Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
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23
Bake in a 375˚ oven for 30 to 45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning).
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24
Immediately remove bread from pans.
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25
Cool on wire racks.
