Combine the warm water and the active dry yeast in a large bowl. Let it sit for about five minutes until foamy. This activates the yeast.
Stir in the honey and olive oil (or melted butter). Gradually add the whole wheat flour and salt. Mix until a shaggy mixture forms.
Turn the mixture out onto a lightly dusted surface. Knead it for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
Place the prepared dough in a lightly greased bowl. Turn it once to coat. Cover the bowl and let it rise in a warm spot for 1-1.5 hours. It should double in size.
Gently punch down the risen dough. Shape it into an oblong and place it into a greased 9×5 inch loaf pan. Cover again and let it rise for another 30-45 minutes.
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes. It should be golden brown and sound hollow when tapped.
Remove the cooked bread from the pan immediately. Transfer it to a wire rack to cool completely. This prevents sogginess.