Honey Honey Wheat Bread

I used to make a lot more breads than I do now,
I don't know why it just turned out that way.
This is a bread that I made often.
Soft and sweet and a very good sandwich loaf.

Ingredients:
1 package active dry yeast
2 1/2 cups warm water (105 to 110 degrees)
1 teaspoon salt
1/2 cup honey
1/3 cup molasses
5 tablespoons butter, softened
3 to 5 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup medium rye flour

Directions:
Grease 2 loaf pans, 8x4 or 9x5-inch.
Dissolve yeast in warm water in a large mixing bowl.
Measure 1 1/2 cups flour into the bowl,
along with salt, honey, molasses, butter,
and the whole wheat flour.
Beat for 2 to 3 minutes on medium speed of electric mixer.
Stir in rye flour and about 1 1/2 cups of flour,
until dough pulls away from sides of bowl.
On a floured surface, knead in more flour
until dough is smooth and elastic, about 10 minutes.
Place dough in a large greased bowl;
turn so both sides are greased.
Cover bowl with a sheet of plastic wrap and clean dish towel.
Let rise in a warm place, free from drafts for about 1 1/2 hours.
Punch dough down; knead a few times to remove air bubbles.
Divide; shape into 2 loaves.
Place into the greased pans.
Cover with a cloth and let rise
in a warm place for 1 to 1 1/2 hours.
Bake in a preheated 350 degree oven
for 35 to 45 minutes.
Loaves will sound hollow when lightly tapped.
Remove from pans and cool on racks.
Slice and serve drizzled with more honey.