In a liquid measuring cup or small bowl, whisk together warm water, honey and yeast.

Let sit for 5-10 minutes until bubbly.

If it does not become bubbly, your yeast is dead and the loaf will not rise. Start again with new yeast.

In the bowl of a stand mixer (you can also mix this dough by hand, it will just require a little more muscle!), stir together warm milk, oil and salt.

Whisk in frothy yeast mixture and all purpose flour.

Place the bowl in the stand mixer fitted with a dough hook and add 1 cup of whole wheat flour.

Turn the mixer on low and knead until combined, scraping the flour off the sides of the bowl as necessary.

Gradually add just enough flour to form a tacky dough — a few tablespoons at a time. Allow the flour to be worked into the dough completely before adding more.

When the dough pulls away from the sides of the mixer and is tacky but not sticky, it is ready. When you touch it, the dough should not come off onto your fingers, but it will feel tacky.

Drizzle canola oil around the edges of the bowl and over the dough, twisting and turning until the ball of dough is lightly coated in oil.

Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free place to rise until doubled, about 1 and a half hours.

Punch dough down and dust lightly with flour (not too much! Just enough so that you can work with it). Roll out into an 8" wide strip, pressing it out with your hands or use a rolling pin. It's important to pop any large bubbles so you do not get air holes in your baked loaf.

Roll the dough up tightly and pinch the seam to seal. Place dough seam-side down in a lightly greased 4.5 x 8.5" loaf pan (8" or 9" will work fine) and cover with a lightly greased piece of plastic wrap — this will ensure it does not stick.

Let rise in a warm, draft-free place for 45 minutes or until doubled.

Bake at 350 degrees F for 30 minutes or until light golden brown — it should sound hollow when tapped. For a golden brown loaf, brush the top lightly with canola oil in the last 10 minutes of baking.

Remove from the oven and let bread cool 5-10 minutes in loaf pan before removing it and placing it on a wire rack — you cannot leave it in the pan or it will become soggy!

Let cool completely (3-4 hours) before slicing.