Start by setting up the mixer, and attaching the dough hook. If you are doing it by hand, disregard this step.
Next, measure 1 1/4 cup very warm water into your bowl. Add 2 1/4 teaspoons yeast and let sit 5 minutes or until frothy.
Begin to mix your mixture and add in 1/4 cup honey, 1 teaspoon salt, and 3 tablespoons olive oil.
Next, add 1 measured cup wheat flour, and 1 measured cup white flour. Allow this mixture to come together for about 2-3 minutes and a dough begins to form. It will be very sticky.
Now slow down a bit and add 1 cup wheat flour. Pause your mixing and make sure to scrape down the sides of the bowl to make sure it’s thoroughly combining.
Next begin to add around 1/2 cup white flour to the mixture, going about 1 tablespoon at a time. This is the final step to the ingredients. Add flour until the dough naturally pulls away from the sides of the bowl as it mixes, and the dough lightly springs back when pinched. Be careful not to over-flour. Allow the mixer to knead the dough for ten minutes, or knead by hand.
When the dough has properly developed gluten, and you can stretch it easily without it ripping, it is ready to rise. Put in an oiled bowl and let rise 30-45 minutes, until doubled.
Grease and ready your loaf pan while you wait. When the dough is finished with the first proof, punch down the dough and push it out into a long, flat shape on a floured surface.
Next, carefully roll while tucking in the outside edges until you have a neat dough shape. (As pictured). Place into the bread pan and allow for a second proof, about 40-45 min or until the dough has risen about an inch or so above the pan.
Place pan in an oven preheated to 350 degrees.
Bake for around 30 minutes, checking for doneness around 26-28 minutes. Bread will develop a dark brown crust, but watch that it doesn’t get too dark. Allow to cool in the pan for 10-15 minutes, and then carefully remove to a cooling wrack until cool enough to cut. Enjoy!