Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over it, allowing it to sit until the yeast dissolves. Stir in the milk, honey, and canola oil until well combined. Incorporate two cups of the all-purpose flour along with the salt, stirring to form a cohesive mixture. Add the remaining all-purpose flour and the whole wheat flour, then stir until a rough dough comes together. Leave the dough to rest for 20 minutes, permitting the flour to fully hydrate. Using a stand mixer fitted with a dough hook, knead for 8–9 minutes, or knead by hand on a lightly floured surface until the dough is smooth, supple, and springs back when gently pressed. If excessively sticky, add more flour gradually, one tablespoon at a time. Clean the mixing bowl and lightly oil it, shaping the dough into a ball and turning it to coat with oil. Cover and allow to rise in a warm place until noticeably puffed and nearly doubled, about 1 to 1 1/2 hours. Dust the counter with flour, transfer the dough, and divide it evenly in half. Shape each portion into a loose ball and let them rest for 10 minutes. Grease two 8x4-inch or 8 1/2 x 4 1/2-inch loaf pans. Shape each dough ball into a taut loaf and place into the prepared pans, ensuring the surface is smooth and tight to encourage a good rise. Leave the loaves to rise a second time until they dome just above the rims of the pans, approximately 30–40 minutes. Midway through the final rise, preheat the oven to 425°F. With a serrated knife, gently slash the tops of the loaves, then place them in the oven, immediately lowering the temperature to 375°F. Bake for 30–35 minutes until the crust is deep golden and the loaves sound hollow when tapped underneath. Remove from the pans and cool completely on a wire rack before slicing.