Dissolve the yeast in a small bowl or measuring cup with the warm water.

In saucepan, scald milk. Add butter and honey. Set aside and let cool to lukewarm.

Transfer to large mixing bowl or bowl of electric mixer. Add in the egg and yeast.

Now stir in the whole wheat flour, mixing well for 3 minutes.

Cover and let the sponge rise in a warm place for 30 minutes.

After resting, stir in the salt and enough flour to come together in a ball.

Turn out onto a lightly floured board to knead by hand. Or leave in the mixer and attach the dough hook.

Knead for about 5 minutes.

Place in a greased bowl, turning to grease the top.

Cover and let rise until doubled, about 1 ½ hours.

Punch down dough and let rest for 10 minutes.

Divide the dough into 8 pieces. Form each piece into a loaf.

Place each seam side down into a buttered bread pan.

Cover and let rise until doubled, about 30 to 40 minutes.

Bake in a preheated 400°F oven for 20-25 minutes until the loaves are golden brown and thumping on the bottom produces a hollow sound.

Remove from pans onto a cooling rack. Brush with melted butter.

If making 2 regular sized loaves, bake at 375°F for 30-40 minutes.