~In large bowl mix with a strong whip:
1 c (5 oz) white bread flour
2 c (10 oz) whole wheat bread flour
4 t salt
3 c comfortably warm water
1/4 c very soft unsalted butter (if you must use salted, drop the salt to 3 t)
1/4 to 1/2 c honey
Mix with whip until it is very smooth. Mix then rest about 5-10 minutes, come back and mix again. It will smooth out as it rests, saving a lot of mixing time on your part.

~With a strong silicone scraper or a wooden spoon mix in:
1t to 1T yeast
(more yeast means quicker rise time and lighter bread, but a little less flavor)
Stir well to distribute the yeast.

ONE CUP AT A TIME mix in:
3 c (15 oz) more white bread flour
Scoop from the bottom of the bowl and turn it over and press. Do this all around the edges to work the flour in.

-The dough should be soft but not sloppy. Adjust water or flour to make it so. But remember it will become stronger and springy as you mix it. Don't adjust too much too early.

-Again, rest 5-15 minutes then stretch and fold and do it again and again and again. Try to complete the mixing and resting in about 1 hour.

While you are mixing, the dough should become more strong and springy and lose its stickiness. Don't press out the newly formed air and lightness from the yeast rising, but be gentle but firm.

Moisten the top of the dough with more water (I use a squirt bottle used only for water to do this). Cover with a wet dish towel to keep it moist. This prevents a 'skin' from forming.

Rise the dough to 1 1/2 times its size, or to almost double in size.

~When the dough has risen remove it carefully to a moist counter. Gently reach under and stretch and fold it to distribute the top to the bottom. Don't deflate it but try to distribute the delicate air bubbles evenly.

Divide into:
TWO loaves to bake in roughly 9x5 inch baking pans.

Now, working on the moist counter, pull the corners of your divided lump together and pull towards you with a rolling action to form a smooth big ball. Gently elongate it into an oval.

~Grease your pans well or use parchment. Place loaves into pans. Again, moisten the top with water and cover with wet dish towel.

Rise again about 20-35 minutes until it puffs some. Don't forget to preheat the oven to bake 500*.

~Bake both loaves on the middle to lower rack of the oven at bake 350* about 40-50 minutes. It is best to use an instant read thermometer and bake to an internal temperature of 195*-200*. However, don't open the oven door too much or you'll have lost too much heat. Only measure the temp when the loaves are nicely golden browned.

Cool in the pans several minutes then remove to a rack and cover again with the damp towel to keep the crusts soft.

-Cool to room temp before slicing or it will be gummy. Really, it is worth the wait.

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