Combine the liquids. In a large bowl, mix the warm water and warm milk. Stir in the honey until it dissolves. Ensure the temperature is between 105-115°F.
Activate the yeast. Sprinkle the active dry yeast over the liquid mixture. Let it sit for 5-10 minutes until the yeast activates and becomes foamy.
Add remaining ingredients. Stir in the melted butter and salt. Gradually add the all-purpose flour and whole wheat flour. Mix until a shaggy mass forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook.
First rise. Place the dough in an oiled container. Turn it once to coat. Cover with plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Shape the loaf. Gently punch down the risen dough to release air. Shape it into a loaf and place it into a prepared loaf pan.
Second rise. Cover the pan with plastic wrap. Let it rise again for 30-45 minutes, or until it nearly doubles in size.
Bake the loaf. Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the crust is deeply colored and the internal temperature reaches 200-210°F.
Cool the bread. Remove the loaf from the pan immediately. Transfer it to a wire rack. Let it cool completely before slicing.