Scald milk. Stir in sugar, honey, salt and margarine. Cool until lukewarm. Measure warm water into large bowl or stand mixer. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups whole wheat flour; beat until smooth. Add additional flour to make sticky dough. Cover the bowl with plastic wrap and let rest 30 minutes. Stir down dough and add enough flour to make a stiff but pliable dough. Cover and let rest 30 minutes. Stir down dough, cover and let rest an additional 30 minutes. Knead until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap and let rise until doubled — about 1 to 1 ½ hours. Turn dough onto a lightly floured surface. Divide dough into 2 equal pieces. Roll each piece into a rectangle the length of pan — about 9 inches wide. Roll into loaves, pinching ends to seal. Place in 2 greased loaf pans. Cover with plastic wrap and let rise until doubled — about 1 hour. Bake in a 375°F oven for 30 minutes or until golden brown and done. Brush with melted margarine. Remove from pans and cool on wire rack. 

Baker’s tip: The method of stirring dough down and letting it rest was a tip I read years ago in a newspaper article. It makes all the difference in how the whole wheat bread rises.