In a large mixer bowl, combine yeast 1-1/4 cups of the wheat flour, and 1-1/4 cups all-purpose flour. In saucepan heat milk, honey, butter and salt until just warm. Add warm liquid to flour/ yeast mixture in mixing bowl. Beat at low speed with electric mixer for about 1/2 minute, scraping sides of the bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of remaining flours to make a moderately stiff dough. Turn onto a slightly floured surface knead until smooth and satiny, 10- 12 minutes. Shape dough into ball; place in lightly covered greased bowl, turning once to grease surface. Cover, let dough rise in a warm place until dough doubles in size, about 1 1/2 hours. Punch down. Cut into two portions, shape into a ball. Cover, let rise 10 minutes. Shape 2 loaves and place into 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch pans. Let rise until doubled about 45 minutes. Bake at 375 degrees for 45-50 minutes. Cover with foil for last 20 minutes, if needed, to prevent browning.