Have water at 110°-115°F and all other ingredients at room temperature.
Measure bread flour, whole wheat flour, and salt into a bowl; whisk to combine. Set aside.
Proof the yeast: Pour the warm water into a large mixing bowl; add the yeast. Let stand for 3 to 5 minutes; stir.
Add the honey, butter, and half of the flour mixture. Beat 2 minutes with a stand mixer on medium speed, or by hand until smooth.
Add remaining flour mixture and beat again either with a stand mixer, using the paddle attachment, or by hand with a sturdy wooden spoon or dough whisk, until smooth and dough comes together. Cover. Let dough rise in a warm place until doubled, about 30 minutes. Meanwhile, grease two 5 x 9- or 4½ x 8½ – inch loaf pans.
Punch down dough, and divide in half. Place dough in prepared pans. Let it rise again until the dough comes to within one inch of the tops of large pans or reaches the tops of smaller pans, about 30 minutes.
Position oven rack in the lower third of your oven. Preheat oven to 375°F.
Bake loaves for 35 minutes, or until well browned on sides and tops (internal temperature should be 190°F at the center of the loaf when measured with an instant read thermometer). Remove loaves from the oven. For a softer crust, brush tops with butter.
Let bread cool for 5 to 10 minutes in the pans; remove from pans and cool completely on a wire rack before slicing.
Makes 2 loaves, 10 slices each. Nutrition information is based on 1 slice.
To store bread, cool completely before slicing and storing in an airtight container or resealable bag. It will keep at room temperature for a few days, in the refrigerator for up to a week, or in the freezer for up to six months.
Recipe developed in partnership with Red Star Yeast, 10/2013; revised 4/2022.