Dissolve yeast in warm water; add 1 tablespoon honey and let set until foamy, 5-10 minutes. Scale milk and remove from heat; stir in remainder of honey, salt and butter or margarine; cool to lukewarm. Add yeast mixture and beaten eggs to milk. Stir in 3 cups whole wheat or graham flour and beat until batter is smooth. Add remaining whole wheat or graham flour and enough all-purpose flour to make a medium stiff dough.

On a lightly-floured surface, knead dough until smooth and elastic, about 10 minutes. Place in a well-greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60-90 minutes. Punch down dough and turn out on a very lightly-floured or oiled surface. Divide into two portions; cover one portion with a bowl. To shape first loaf, divide dough into three portions and shape each into a 10 inch rope. Place parallel to one another. Starting from the middle, braid to one end; repeat with opposite half, pinching and tucking under ends. Carefully lift into a well-greased 9 by 5 by 3 inch loaf pan.

Repeat with second portion. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes or until loaves test done. Remove from pans; cool on wire racks. Makes 2 loaves