In a small bowl, stir yeast and honey into ½ cup of warm water. Let it sit 5–10 minutes until foamy—that tells you the yeast is alive and kicking.

Whisk both flours and salt in a large bowl. Breaking up clumps now saves you a lumpy loaf later.

Make a well, pour in the yeast mix, remaining water, and melted butter. Stir to form a shaggy dough, then knead 8 minutes on a lightly floured surface—aim for a soft, slightly tacky ball.

Oil a bowl, place dough inside, turn to coat, and cover. Let it rise in a warm spot until doubled—about 45–60 minutes (I use my oven with the light on).

Gently punch down dough, then roll it into a tight loaf on a floured board, pinching seams underneath.

Transfer to a parchment-lined sheet or loaf pan, cover, and let rest 20–30 minutes until puffy. Preheat oven to 375°F.

Slash three shallow cuts across the top, brush with melted butter for a softer crust, and bake 25–30 minutes until golden and 190°F inside.

Move loaf to a wire rack; let rest 15 minutes before cutting (it firms up the crumb).