Pour water into large mixing bowl and sprinkle yeast into water. Let stand for 5 minutes. Stir in milk, honey, and oil.

Add 2 cups of all-purpose flour and salt to wet ingredients and mix.

Incorporate the rest of the all-purpose flour and the whole wheat flour. Stir until the dough begins to come together.

Let the dough stand for 20 minutes to give the flour time to absorb the water

Knead the dough for 5-10 minutes either by hand on the counter or with the dough hook attachment in a stand mixer. Add all-purpose flour a tablespoon at a time as needed until the dough is no longer sticky.

Form dough into a ball and turn into a greased bowl. Cover with plastic wrap and place in a warm spot. Allow to double in size (1.5 to 2 hours).

Turn dough out onto floured counter top and seperate dough in half. Form each half into 2 balls. Let stand for 10 minutes.

Grease two 9"x5" loaf pans. Shape each ball into a loaf by flattening it out into a rectangle with a length of 9". Fold 1/3 of dough toward you, then fold another 1/3 away from you over the first 1/3. Pinch dough to close the seam. Place dough seam down into loaf pans.

Let dough rise in loaf pans until it starts to dome over. About 30-45 minutes. Preheat oven to 425°F.

Make one shallow cut lengthwise in top of dough with a serated knife. Turn oven down to 375°F and place loaf pans into oven on middle rack.

Bake for 30-35 minutes. Bread should be dark golden brown and should sound hollow when tapped on bottom. Let cool on racks for at least 3 hours before slicing.

Bread can be kept at room temperature for several days or wrapped in plastic and foil and frozen for up to 3 months.