• Make the Sponge: Combine warm water, yeast, and honey in a very large bowl. Stir in bread flour. Cover with plastic wrap and let rise 30 minutes until risen and bubbly.

• In a small bowl, mix together the melted butter, honey, and salt. Stir into the sponge. Stir in 2 cups of whole wheat flour. Knead in just enough of the remaining cup of flour that the dough is smooth and tacky, but not overly sticky.

Cover and let rise in greased bowl until doubled, about 1 hour.

Once risen, punch down dough and divide into 2 loaves. Place each loaf into a greased 9x5-inch loaf pan.

Let rise until dough has risen 1-inch above the rim of the pans. Cut a slit into the top of the dough if you would like a split-top loaf.

Preheat oven to 350 degrees F.

Bake 25-30 minutes, or until golden brown.

Remove loaves from oven and brush tops immediately with melted butter. (This allows the top crust to stay nice and soft.)

Let cool in pans 10 minutes before removing to a wire rack to cool completely before storing.