In a large mixing bowl, combine warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not really sticky and just pulling away from the counter, but still sticky to the touch. This may take an additional 2 to 4 cups of whole wheat flour.
Place the dough in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into 3 loaves. Place in a greased 9 x 5 inch loaf pans and allow to rise until the dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Do not overbake. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to prevent the crust from hardening. Cool completely.
Nutritional information is for one whole loaf. Serving size and nutritional information will vary based on serving size.Wrap cooled loaf tightly and store at room temperature for 3-4 day for optimum freshness. To freeze, wrap cooled loaf in a couple layers of plastic wrap of foil, then place into a freeze bag. Freeze for up to 3 months.