Instructions: Dissolve yeast in 1/2 cup of warm water in large mixing bowl. Stir in honey, butter, salt, warm water and the whole wheat flour. Mix in enough flour to make dough easy to handle. Turn dough onto slightly oiled surface: knead until smooth and elastic, about 10 minutes. Place in a greased bowl.

Turn to grease other side. Cover, let rise in warm place until doubled, about 1 hour.

(Dough is ready if an indentation remains when touched.) Punch dough down; divide into halves. Flatten each half with your hands. Fold crosswise into thirds, overlapping the two sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with the side of your hand to seal it; fold ends under loaf. Place loaves, seam side down, in two greased loaf pans (9 x 3). Let rise until doubled, about one hour. Heat oven to 375 . Bake until loaves are golden brown for 40 to 45 minutes. Remove from pans; cool on wire rack. Put a clean tea towel over the top to prevent the crust from getting too hard.

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