In a large bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5-10 minutes, until foamy. This indicates the yeast is active.
Add the olive oil and salt to the yeast mixture and stir to combine.
Gradually add 3 cups of whole wheat flour, mixing with a wooden spoon or dough hook until a shaggy dough forms. Add the remaining flour, ½ cup at a time, until the dough comes together and is no longer overly sticky. You may not need all 4 cups.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough will be slightly sticky due to the honey, but should be manageable.
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 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. You can gently flatten it into a rectangle and then roll it up tightly, pinching the seams to seal.
Place the shaped loaf into a lightly greased 9×5 inch loaf pan. Cover the pan with plastic wrap or a clean kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and is puffy.
Preheat your oven to 375°F (190°C). Remember to reduce the temperature by 25°F from a standard bread recipe due to the honey.
Bake the bread 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 is browning too quickly, you can loosely tent it with aluminum foil.
Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.