In a large bowl; mix together whole wheat flour, honey, softened butter, salt, and yeast. Add warm water. Mix to combine.
Stir in enough all-purpose flour, a cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5-10 minutes or until dough is smooth and elastic.
Place dough in greased bowl, cover, and let rise in a warm place 40-60 minutes or until doubled.
Grease 2 loaf pans. Punch dough down and divide in half. Flatten each half and roll into a 18x9 inch rectangle. Roll dough up tightly, starting at the 9 inch side, to form a loaf. Pinch seam together to seal and fold in ends. Place seam side down in greased pans.
Brush loaves lightly with melted butter. Cover and let rise in a warm place 35-50 minutes or until doubled. Move oven racks to lowest positions so that tops of pans will be in the center of oven. Heat oven to 375 degrees F.
Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter, cool.
Helpful Hints: Place a pie plate filled with water on the bottom oven rack. This helps to keep the crust soft. Super important when making a wheat bread!