CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Honey-Wheat bread is hearty and has a slightly sweet touch with the honey. This recipe is primarily with whole wheat, with some white flour in it, so it isn’t too dry. This recipe is from my grandmother, Ethel Eynard. Jefferson City, MO. 1985.
2 C. lukewarm water
1 pkg. yeast
1 Tbsp. vegetable oil
1 Tbsp. honey
4 C. whole wheat flour (preferably stone ground)
2 C. white flour
2 tsp. salt
In a large bowl, or kettle, pour water, then add dry yeast. Stir in honey and oil. Add flours and salt, stirring then kneading vigorously for 7 minutes. As you knead give the bowl or kettle a whirl with each motion. Let rise in a medium warm place for 1 hour. Knead again and make into a ball. Cut ball down the middle and place each half into well-greased pans. Pat into long, narrow loaves and let rise about 40 minutes. Bake in a 400 degree oven for 15 minutes then 350 degrees for 30 minutes. Cool and eat.
hum! why at 400 degree first? what’s the point?
I believe the crust comes out better this way.