Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.

Stir in the olive oil and salt.

Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.

Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.

Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.

Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.

Shape the dough into the log about the length of your loaf pan.

Coat the bread pan with non-stick spray or oil and place the dough inside.

Allow the dough to rise again until doubled inside, about 45 minutes.

Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).

Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.

Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.