1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2 tablespoons honey
2 tablespoons corn oil
1 teaspoon salt
2 to 2-1/2 cups all-purpose flour
2 cups whole wheat flour
Place water in large mixer bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, honey, oil, salt and 1-1/2 cups all-purpose flour; beat on medium speed for 2 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375°F for 35 to 36 minutes or until done. Remove from pan; let cool on wire rack.