In a large bowl, mix warm water, yeast, and 1/2 cup honey. Add the bread flour (with gluten), and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter and salt. Stir in whole wheat flour (with gluten). Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake.