Add the yeast to a small bowl and add the warm water, honey and stir to dissolve.
Cover the bowl with a plate and set aside for about 5 minutes for it to proof.
Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually.
Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.
When dough is smooth and elastic, place it in a well oiled bowl.
Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough has doubled in size again.
Brush the top of each loaf with melted butter.
Bake in a preheated 375 degrees F for 25 to 30 minutes or until the crust is golden brown and when you tap the top of the bread you hear a hollow sound.
Allow to cool in pans for about 10 minutes and then turn the bread loaves out onto a cooling rack to finish cooling.