Combine 2 cups whole wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour and wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make stiff batter. Place 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 in preheated 375°F oven for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.
Recipe Note: Wheat germ may be substituted for wheat bran; add an additional 1/2 cup whole wheat flour.