Instructions

1. In a large bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes, until the yeast becomes foamy.
2. Add the whole wheat flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Place the kneaded dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Once the dough has risen, punch it down gently to release the air. Shape it into a loaf and place it in a greased loaf pan.
7. Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let the bread cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack before slicing.