Butter a large bowl and two 9x5-inch loaf pans and set aside.

Warm the 2 ½ cups of milk in the microwave and stir in yeast; let it sit for about 5 minutes to proof.

Whisk together whole wheat flour, bread flour, and salt in a large bowl, making a well in the center.

Warm butter in a bowl and mix with honey; let cool.

Pour the milk mixture into the well, add the butter and honey mix, and stir until a shaggy dough forms.

Knead the dough on a countertop for 10 minutes or in a stand mixer for 5-7 minutes.

Place the dough in the buttered bowl, cover, and let it rise until doubled in size, about 45-60 minutes.

Punch down the dough, divide it in half and shape it into loaves.

Let the loaves rise again, covered, for 45-60 minutes.

Preheat the oven to 375°F halfway through the second rise.

Melt additional butter for brushing the loaves.

Slash the tops of the loaves and brush with melted butter, then bake for about 40 minutes.

Remove from the oven and let cool on a wire rack.

Store cooled bread in a plastic or cloth bag.