In a large bowl, mix together warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour.
Flour a flat surface and knead the mixture with whole wheat flour until not too sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.
Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into three loaves. Place in greased 9 x 5 inch loaf pans and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to prevent the crust from getting hard. Cool completely.
Notes
Nutritional information is for one whole loaf. Each loaf yields about 16 slices of bread.
SUBSTITUTIONS:
Yeast: Each package of yeast yields about 2 1/4 teaspoons of yeast. Do not purchase rapid rise or instant yeast.
Whole Wheat Flour – Look for flour that says “100% whole grain.”
Honey – You can use another sweetener, if desired. Brown sugar, maple syrup or agave are good choices.
STORAGE
Store in a sealed bag or container on the counter for up to 3 days. To freeze, tightly wrap the whole loaf (not sliced) with aluminum foil or plastic wrap. Place in a freezer bag and freeze for up to 3 months. Thaw on the counter before serving.