Steps

1. In a medium bowl, dissolve yeast in the warm water and set aside for 8-10 minutes.
2. Add the whole wheat flour, milk, honey and 4 tablespoons of room temperature butter to the yeast mixture. Stir with a wooden spoon until smooth. Add the bread flour and salt and continue to stir until the dough becomes homogeneous.
3. Remove the dough to a lightly dusted work bench and knead lightly for 2-3 minutes. If dough is sticky, add enough flour to make a soft, pliant dough. Continue to knead until the dough is resilient and smooth, another 5-6 minutes.
4. Form the dough into a round and place in a lightly greased bowl. Rub a thin layer of oil or butter over the dough, cover loosely and set in a warm spot (80-85°F). Let rise until doubled in size, about one and a half hours.
5. Divide the dough into two pieces. Form gently into logs, cover and rest on lightly greased surface, for 30 minutes.
6. Form the logs into loaves and place in greased loaf pans. Brush the tops of the loaves gently with oil and set uncovered in a warm place for another 30 minutes or so.
7. Preheat oven to 375°F. Set an oven rack in the lower third of the oven. With a spray bottle, spray the tops of the loaves with water. Sift a little whole wheat flour over tops. Slash the loaves lengthwise about 1/2-inch deep with a serrated knife and drizzle in the melted butter.
8. Bake for approximately 35-40 minutes, or to an internal temperature of 190°F. Cool in pans for 5 minutes. Remove from pans and cool loaves on their sides on a bread board or wire rack. Turn occasionally for even cooling.