In a medium bowl, sift together 2 cups whole wheat flour, 2 1/2 cups all purpose flour and salt.

In a bowl combine the milk, water, oil and honey.

Heat in the microwave 40 seconds, test for temperature and reheat as needed to 105-115 degrees F.

Heat the bowl of the mixer with hot water to warm it before adding the heated liquid.

Check the temperature of the liquid before adding yeast.

Sprinkle the yeast into the milk/water mixture, stir briefly, allow to set 10 minutes to proof, that is to bubble up.

Add the 4 1/2 cups of flour. Mix with the mixer on low (2 on Kitchenaid mixer) for 1 minute,.

Begin adding the remaining flour, 1/2 cup at a time, mixing another 2 minutes.

Mix the dough until it rolls into a ball cleaning the sides of the bowl. It may needed push down off the hook and under the dough.

Continue "kneading" for another 2 minutes.

Oil a large bowl, put the ball of dough in bowl, rolling it around to oil it all over.

Cover with plastic wrap, place in a warm spot to rise for 1 hour or double in size.

Grease 2- 9 x 5 inch bread pans.

When dough is doubled, punch down.

Pour dough onto a lightly floured bread board, let rest 5 minutes.

Divide dough in half.

Form each half into a rectangle 9 x 14, roll up in jelly roll fashion.

Seal the bottom and the ends.

Place into the pan, with the ends touching the pans.

Cover with plastic wrap.

Place in a warm place to rise near double in bulk, about 45 minutes.

Preheat oven 400 F.

Gently brush the top of the bread with oil before baking.

Bake in oven for 25-30 minutes until golden brown and the sides pull away from the pan.

Remove to a rack, take out of the pan to cool.

Brush again the top and sides with oil to get a softer crust.

Wrap in towel until completely cool.

When cool, wrap in aluminum foil.