1 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
1 / 2 cup all-purpose flour
1 / 4 cup warm milk (100° to 110°F)
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
3 to 3-1 / 2 cups whole wheat flour
Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add 1 / 2 cup all-purpose flour; stir until smooth. Cover; let rise in warm, draft-free place until light and spongy, about 1 hour.
Stir sponge down; add milk, oil, honey, salt, and 1 cup whole wheat flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out on to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.