This recipe makes two loaves of bread:

Honey Whole Wheat Bread 

3 ½ to 4 c. all-purpose flour (unbleached)
1 ½ or 2 ½ c. whole wheat flour (stone-ground) — amount depends on your preference
2 pkg. dry yeast (no preservative)
1 T. salt (scant)
1 c. milk
1 c. water
½ c. honey
3 T. shortening
1 egg

In large mixer bowl, combine 1 cup white flour, all whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and shortening until warm, not hot. Pour liquids into flour mixture, beating at slow speed. Add egg. Continue beating about 3 minutes. Gradually work in remaining flour, much of it after dough has been placed on kneading board or cloth. Knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning dough to grease top. Cover bowl with wax paper and cloth. Let rise in warm place until doubled. Punch down and let rise again. Punch down again. Divide into two loaves or rolls, if desired. Cover and let rise to doubled size. Bake 35 to 40 minutes at 375°.

I make this regularly. Very good. – Etta Mae Peterson

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.