Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure whole wheat flour as directed above. Combine 4 cups all purpose flour, undissolved yeast, dry milk, sugar and salt in large bowl. Stir well to blend. Add butter.
Add hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 1/2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic.
Stir in whole wheat flour with wooden spoon. Then gradually stir in just enough all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board.
Knead 10 minutes or until dough is smooth and elastic. Let rest 15 minutes on board, Punch down. Divide dough into 4 equal pieces.
Shape each piece into a ball and flatten into 7-inch circles or shape into loaves using the Robin Hood Flour "Rolled Dough", method.
Wrap dough tightly in plastic wrap. Place circles on baking sheets or loaves in 8x4-inch loaf pans. Freeze until firm. Wrap plastic wrapped frozen dough in foil. Freeze up to 4 weeks.
Follow shaping and baking directions in main page(Robin Hood Flour Freezer Yeast Dough), site.