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This is our family’s favorite bread. I make a batch of this every week. It does take some time but it is well worth your work and effort.

2 teaspoons active yeast
½ cup warm water about 110 degrees
6 cups whole wheat flour
2 ½ teaspoon salt
2 ¼ cup lukewarm water
2 Tablespoons honey
2 Tablespoons butter

Dissolve the yeast in ½ cup warm water. Don’t skip this step, it makes the yeast ready to do its job.
Mix the flour, and salt in a large bowl, stirring to make the flour fluffy, make a well in the center. Dissolve the honey into the  2/14 cups water. Pour the liquid and the yeast mixture into the well in the flour. Stirring first to combine the ingredients and then fold in the remaining flour from the sides of the bowl.
If you want really great bread-knead the dough for 20minutes without adding any more flour. The dough should remain soft, and should become elastic and smooth. This is an essential step, don’t skimp do all 20 minutes. Using a dough hook on a stand mixer will make the job easier but leave it in the machine for the full time.
As you knead incorporate the butter into the dough, a little at a time. As you continue to work the dough, toward the end of the kneading, it will become supple and elastic. You should be able to see the brown flecks of the bran against the gluten.
Form the dough into a round ball and put in a clean bowl to rise. Do not oil the bowl. Cover the bowl to protect from drafts and place in a warm draft free spot. This should take 1 ½ to 2 hours.
To check the dough wet your finger and poke the dough about a ½ inch. If the dough does not fill in, it is ready for the next step. Gently press the gas out of the dough and reshape into a round ball again for a second rise. Please do not punch the dough or skip the second rising. Whole wheat flour needs some extra tender care to allow it to be light and fluffy, not a hard brick. This second rising will take about ½ the amount of time.  Keep it covered and in a draft free space.
Check the dough just like before to see if it is ready for step three.
Turn out the dough keeping the smooth top surface carefully unbroken. Deflate the dough again. Cut the dough in half and form each part into a small round ball. Let the balls rest for about ten minutes. You can get the pans ready while they rest. You will need to lightly grease the pans.
After the dough has rested, shape the loaves and place in a bread pan and let rise once more. This rise will take about 30 minutes. The bread should touch the sides of the pan all the way up and form a nice arc over the top. The dough should feel spongy but not soggy. Place in hot oven. Bake at 425 for ten minutes and then turn down the temperature to 325 and bake for an additional 45 minutes. The loaves should leave the pans easily and be an even golden brown. If you thump the bottom of the loaves it will sound hollow.

You can make half the dough into some wonderful dinner rolls.  It will make 12-15 rolls. The rolls need a full rising in the pan. It might take as long as the second rise. If you make a loaf and rolls, shape the rolls first, and bake them half as long as the loaf. Brush with butter as soon as they are done. Cover them with a thick towel to keep them warm until you are ready to serve.

The best bread book I have read is “The Laurel’s Kitchen Bread Book” not only are there great recipes but she describes in detail the best way to knead, shape, and bake bread.