In a large bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes, until foamy.
Add the olive oil (or melted butter) and salt to the yeast mixture. Stir to combine.
Gradually add the whole wheat flour, mixing until a shaggy dough forms.
Begin adding the all-purpose flour, ½ cup at a time, mixing until the dough comes together and is no longer sticky. You may not need all of the all-purpose flour.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the loaf into a greased 9×5 inch loaf pan.
Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise again for 30-45 minutes, or until nearly doubled in size.
Preheat your oven to 375°F (190°C). (Note: The article suggests reducing oven temperature by 25°F when using honey, so we’ll adjust this to 350°F for baking).
Bake the bread at 350°F (175°C) for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the crust starts to brown too quickly, tent it loosely with aluminum foil.
Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing.