In the bowl of a stand mixer fitting with a hook attachment, combine water, milk, honey, yeast, and brown sugar.

Proof for 5 minutes until bubbly.

In a separate mixing bowl, add whole wheat flour, all-purpose flour, and salt. Whisk to combine.

While the mixer is running, slowly add the flour mixture.

Once all the flour is added, knead on a medium speed for 4-5 minutes until the dough becomes elastic.

Remove the bowl from the stand and cover it with plastic wrap.

Let rise for 1 hour and 30 minutes or until the dough has doubled in size.

Spray 2 loaf tins with baking spray and set aside.

Once the dough is twice the original size, punch it down and divide it in half.

Shape each half into loaves and place them into the prepared loaf tins.

Let it rise again for 20-30 minutes.

While the dough is rising for the second time, move oven rack to the middle position and preheat the oven to 350°F.

Once the dough has risen for the second time, place both tins into the preheated oven.

Bake for 37 minutes, until golden brown.

Once baked, remove from the oven and place on a wire rack to cool.

Once cooled, slice and serve.