Whole wheat bread I

I've become dissatisfied with the price and quality of bread in our neighborhood, so am trying to come up with a quick, easy, good bread recipe which I might actually have time to make a few times a week. The first mistake I've made (sort of) is to by active dry yeast - quick or ready bake yeasts tend to be, well, quicker.

This one was nice - moist, slightly sweet, not too dense.

Next up: using the food processor to knead.

1 cup warm water (110 degrees F/45 degrees C)
2 tsp active dry yeast
2 tablespoon honey
1 2/3 cups white flour
1 tablespoon canola oil
2 tablespoon honey
1 teaspoon salt
2/3 cup whole wheat flour
need in another 2/3 to 1 1/3 cup tablespoons whole wheat flour
2 teaspoons butter, melted

Mix warm water with yeast, 2 T honey and 1 2/3 cup white flour. Wait 30 mins, until big and bubbly. Mix in oil, 2 T honey and salt. Mix in 2/3 cup whole wheat flour. Then start mixing/kneading in another 2/3 to 1 1/3 cups whole wheat flour. Knead for a while, until the dough is soft and elastic. Put in greased bowl, cover with cling film. Let rise overnight in fridge. Punch down in morning. Put in greased 9x5 bread pan. Let rise about 1 hour in tin, until it rises over the top of the pan. Bake for about 30 mins at 160C (fan oven).