Combine white and graham flours. In a large bowl thoroughly mix 2 1/2 cups flour mixture, salt and undissolved yeast. Combine milk, water, honey, and margarine in a sauce pan. Heat over low heat until liquids are warm. ( Margarine does not need to melt) Gradually add to dry ingredients and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour mixture to make soft ( if necessary add additional white flour to obtain desired consistency.) Turn dough out onto lightly floured board, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl turning to grease dough. Cover let rise in warm place, free from draft, until doubles in bulk, about one hour. Punch dough down, let rise again until doubled in bulk, about 1/2 hour. Punch dough down again; turn out onto lightly floured board, shape into rolls or loaves as follows:

Loaves: Divide into 2 or 3 equal pieces depending on size of loaf desired. Shape each piece into a loaf and place into 3 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans or 2 greased 9x5x3 inch loaf pans. Cover let rise in warm place, free from draft until doubles in bulk about one hour, Bake in moderate oven 350 ° for 45 minutes or until done. Remove from pans and cool on wire racks.

Rolls: Shape into rolls and place on a lightly greased pan and bake at 400 ° for about 20 minutes.

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Last modified: June 08, 2004