1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1/2 cup water
1/4 cup orange juice
2 tablespoons butter OR margarine
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon salt
Grated zest from oranges
1-1/2 cups whole wheat flour
3/4 to 1 cup bread flour
Combline 1/4 cup water and yeast in a large mixer bowl. Let stand 5 minutes, until foamy. Heat 1/2 cup water, orange juice and butter until warm (100° to 110°F) and add to yeast mixture. Add brown sugar, honey, salt, orange zest and whole wheat flour; beat for 2 minutes at medium speed. Add enough remaining bread flour to make a soft dough.
Knead dough on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
Punch dough down. Roll into a 12 x 8-inch rectangle. Beginning at the short end, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place, seam sides down, in a greased 8-1/2 x 4-1/2-inch loaf pan.
Cover and let rise in a warm, draft-free place until nearly doubled, about 1 hour.
Bake in a preheated 350°F oven for 35 to 45 minutes, until golden. Remove to wire rack to cool.