Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside. Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees. Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth. Stir in enough remaining flour to make a stiff dough. Turn dough out onto a lightly floured surface; let dough rest 10 minutes. Knead dough until smooth and elastic (about 3 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 50 minutes or until dough has doubled in bulk. Punch dough down, and divide in half; shape each portion into a loaf. Place in 2 well-greased 9x 5x 8 cm loafpans. Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk. Bake at 190ºC or 35 to 45 minutes or until loaves sound hollow when tapped. Brush loaves with melted butter; remove from Recipe continues on Whole Wheat Bread-part 2 ----