http://bread.allrecipes.com/az/HoneyWheatBread.asp

     "This is a county fair blue ribbon winning loaf - it is delicate and soft."
Original recipe yield: 2 - 9x5 inch loaves.

Prep Time:
    25 Minutes
Cook Time:
    35 Minutes
Ready In:
    2 Hours 30 Minutes
Servings:
    24 (change)

INGREDIENTS:

    * 1 (.25 ounce) package rapid rise yeast
    * 1 teaspoon white sugar
    * 1/2 cup warm water (110 degrees F/45 degrees C)
    * 1 (12 fluid ounce) can evaporated milk
    * 1/4 cup water
    * 1/4 cup melted shortening
    * 1/4 cup honey
    * 2 teaspoons salt
    * 2 cups whole wheat flour
    * 3 cups bread flour
    * 2 tablespoons butter

DIRECTIONS:

   1. Dissolve yeast and sugar in 1/2 cup warm water.

   2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food 
   processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, 
   and process until dough forms a ball. Knead dough by processing an additional 80 
   seconds in food processor, or mix and knead by hand 10 minutes. Place the dough 
   in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough 
   rise for 45 minutes, or until almost doubled.



ALTERATIONS:

A)
    I doubled the honey, doubled the yeast, and added molasses.  It ended up a little 
    sweeter than I would have liked.  I also added 1/2 cu of wheat bran, as suggested by others.

B)  
    This time, I'm trying it in my bread machine.  Since it's a double machine, I'm putting
    half in the left side, half in the right.  I'm also swtiching to normal yeast, since
    it seems to work just fine, and is more accessible in my cupboard.
    
    Add the following ingredients in order:
    1 (12 oz) can of evaporated milk
    1/4 cu water
    1 tsp white sugar
    1/4 cu applesauce
    3/8 cu honey
    1/3 cu molasses
    3 cu bread flour
    2 cu whole wheat flour
    2 tsp salt
    2 1/2 tsp active dry yeast

    Run on the dough cycle.  I remove before it starts the last rise.  This may be
    a little more than is recommended for the bread machine.  I usually put a paper
    towel over the top so that flour doesn't escape during the initial knead.
    
    Place in a buttered bowl, and turn to coat.  Cover the bowl with plastic wrap.
    Let dough rise for 45 minutes, or until doubled.

    Punch down, and divide dough in half. Roll out each half, and pound out the 
    bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the 
    tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area 
    until doubled; second rise should take about 30 minutes.
    
    Place a small pan of water on the bottom shelf of the oven. Preheat oven to 
    375 degrees F (190 degrees C).

    Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts 
    while warm. Slice when cool.