Homemade Honey Whole Wheat Bread

I don't buy bread at the store anymore. This homemade bread is so good. The recipe makes 2 loaves and that is perfect for a week of deliciousness for me and Wes.

2 packages regular active dry yeast
1/4 cup warm water (105 F to 115 F)
1/2 cup honey
1/4 cup butter or margarine
3 teaspoons salt
2 1/2 cups very warm water (120 F to 130 F)
4 1/2 cups Whole Wheat Flour
2 3/4 to 3 3/4 cups All-Purpose Flour

1. In a small bowl dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt and very warm water; cool 5 minutes
2. To cooled honey mixture, beat in 3 cups of whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups all-purpose flour until dough pulls cleanly away from side of bowl.
3. Place dough on floured work surface. Knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Grease large bowl with cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with cloth towel. Let rise in a warm place until dough has doubled in size.
4. Generously grease 2 loaf pans (8x4 or 9x5 inch) with cooking spray. Gently push fist into dough to deflate; divide in half. on lightly floured surface, roll each half of dough with rolling pin into 18x8 inch rectangle. Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place until doubled in size.
5. Heat oven to 375 F. Uncover dough; bake 30 minutes. Reduce oven temp to 350 F and bake 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks.