In a large bowl, combine warm water and 1 teaspoon of honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
Add the remaining ¼ cup honey, olive oil, and salt to the yeast mixture. Stir well.
Gradually add the whole wheat flour, one cup at a time, mixing until a shaggy dough forms. Add the mixed seeds and continue to mix until just combined.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover 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 dough gently to release air. Shape it into a loaf and place it into a lightly greased 9×5 inch loaf pan.
Cover the loaf pan with plastic wrap or a kitchen towel and let it rise again for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.
Preheat your oven to 375°F (190°C) during the second rise.
Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing.