2-1/2 c. warm water
1/4 c. honey
4-1/2 t. yeast
Let sit in mixing bowl for about 5 minutes.

1/4 c. butter
1/2 c. brown sugar
2 T. + 2 t. oil
Melt butter and add brown sugar and oil in separate bowl. 
Then add to yeast/honey/water mixture.

1-1/2 c. white flour (bread flour is best)
2 t. salt
4-5 c. whole-wheat flour
Add 4 c. of wheat flour. If bread dough starts pulling away 
from bowl, do not add any more flour.

Let dough mix for 5+ minutes to knead. Let rise in warm oven for
30 minutes or until double. Take dough out of bowl and divide 
into 2 equal pieces (or 2 large pieces plus a small piece for 
glass pans and a mini loaf). Roll out each piece with a rolling
pin until about 3/4 inch thick. Then roll it up so it looks like 
a scroll. Stretch the top edges over the ends and place in greased
bread pan. Let rise until double in size (30 min in warm oven).
Bake 350 degrees for 30 minutes.
Makes 2 loaves in the tin pans -OR- 2 loaves plus a mini-loaf in the 
glass pans.