Wheat Bread, Trial Two

A few weeks ago, I tried making wheat bread for the first time. I used freshly ground wheat. Grant screamed and cried while the grinder was running. It sounded like a jet plane was taking off in our kitchen so I don't blame him! Anyway, I was feeling pretty good about my domestic capabilities until I pulled the loaves out of the oven. I slipped them out of the pan and they landed with a thud on the counter. The yeast didn't work too well. Or perhaps it was my inexperience. I did laugh, eventually. After I stopped feeling bad for myself. I decided to try again today. This time, they turned out okay! Now I just have to go have a taste....
Here's the recipe:
2 cups warm water
2 Tbsp milk
1/4 cup oil
1/4 cup honey
1/4 cup brown sugar
2 tsp salt
3 cups all-purpose flour
3 cups whole wheat flour
4 tsp instant active dry yeast
Combine first six ingredients and stir. Add flours and yeast and knead until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl, turning once to grease top. Cover and let raise until doubled, about 40 minutes. Punch dough down. Knead for a few minutes until dough is smooth. Then split dough into two pieces and form into loaves. Place in greased bread pans. Cover and let raise until almost doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes. If bread starts browning too early, cover with a sheet of tin foil. Cool on wire racks.