Whole Wheat Sandwich Bread

Combine water, yeast, milk, honey, and oil in a large bowl, stirring to dissolve yeast.

Add the salt and 2 cups of the all-purpose flour to the bowl, stirring to combine. Add remaining flours, stirring to form a shaggy dough. Let stand 20 minute to hydrate.

Turn out onto a floured surface and knead until smooth, slightly sticky dough is formed, adding additional flour as needed if too sticky.

Form dough into a ball and transfer to an oiled bowl. Cover and let rise until nearly doubled.

Turn dough out onto a lightly floured surface and divide into two equal portions. Shape each into a loose ball. Let rest 10 minutes.

Grease two 8x4" loaf pans. Shape each ball of dough into a loaf and transfer to pan. Let rise until the begin to dome over the edge of the pan. Halfway through rising, preheat oven to 425.F.

Slash tops of loaves and place in oven. Immediately turn heat to 375.F and bake until dark golden-brown and bottoms sound hollow when tapped. Remove loaves from pans and let cool on a rack completely before slicing.