Whole Wheat Honey Bread

1 cup milk#190; cup unsalted butter#189; cup honey2 teaspoons salt#190; cup warm water (105-115 degrees)2 packages active dry yeast3 large eggs4#189; cups unsifted all-purpose flour1#189; cups whole-wheat flourIn a small saucepan, heat milk until very warm and bubbles just start to form around edge of pan. Remove from heat. Add butter, honey and salt, stirring until butter is melted. Set aside and cool until lukewarm, about 105 degrees.In large mixing bowl, sprinkle yeast over warm water and stir until yeast is dissolved. Whisk milk mixture and eggs into dissolved yeast.In medium bowl, combine flours.With electric mixer on low speed, add 3 cups flour mixture to liquid yeast mixture; beat until smooth and flour is incorporated, about 1 minute. Add another 11/2 cups of flour mixture and mix on low until flour is combined. Increase mixer speed to medium and beat for 2 minutes. With wooden spoon, gradually mix in remaining flour. Complete mixing by hand, squeezing dough between fingers for about 1 minute.Lightly cover the bowl with wax paper or plastic wrap and drape light kitchen towel over top of bowl. Let dough rise in warm place until bread dough is almost doubled in size, about 1 hour.After 1 hour, punch dough down and beat with wooden spoon until smooth, about 30 seconds. Lightly grease a 3-quarter casserole or heatproof bowl. Turn dough into casserole; smooth top with hands. Cover with kitchen towel, let rise in a warm place until doubled in size, 50-60 minutes. Dough should rise about 1 to 2 inches above casserole dish sides.To bake: Heat oven to 375 degrees.Just before baking, use a sharp knife and make three cuts, about 2 inches apart on top of dough, each cut should be 4 inches across and about 1/2 inch deep. Bake for 50-55 minutes, or until top is a dark golden brown and bread sounds hollow when rapped with knuckles.Cool bread in casserole dish on wire rack. Run knife carefully around sides to loosen from dish. Serve warm and slice with a serrated knife.Baker's hint: This bread can be frozen for 2 to 3 months. Cool completely; wrap in plastic and then in foil. Thaw at room temperature for 3 to 4 hours and reheat at 250 degrees for 40 minutes.@Recipe nutrition:Nutrition values per serving: 244 calories, 9 g fat, 36 g carbohydrates, 2 g fiber, 6 g protein, 48 mg cholesterol, 230 mg sodium.