Dissolve yeast in warm water with about 1 teaspoon of the honey.
Let stand 5 to 10 minutes until it bubbles up.
Measure and blend flours in a medium bowl.
In a large bowl combine remaining honey and salt; add yeast and 1 1/2
cups flour blend.
Beat by hand (200 strokes with wooden spoon) or for 2 minutes at medium
speed with an electric mixer.
Add one more cup flour and beat briefly. **
Stir in enough remaining flour until a soft dough results.
Turn dough out onto firm, lightly floured surface (low enough so arms
can be straightened out comfortably). Knead dough by pushing palms
of hands into the dough, then fold the dough over towards the body, then
give it a quarter turn. Repeat - push, fold, turn - for 10 to 15
minutes until dough is smooth and elastic. (THIS CAN ALSO BE EASILY
DONE WITH AN ELECTRIC MIXER EQUIPPED WITH A DOUGH HOOK!)
Place kneaded dough in a greased bowl large enough for the dough to
double in size. Turn the dough over so top of dough is greased too.
Cover loosely with a clean towel, waxed paper, or plastic wrap.
Place in a warm spot until doubled in size, usually 1 to 1 1/2 hours.
(Can also let rise overnight in the refrigerator.)
After risen, punch (literally) the dough down. Shape into loaf,
and place onto greased or parchment lined baking sheet.
Cover loosely and let rise again until doubled in size, usually 30 to
Remove covering, and place loaf on center rack of oven preheated to
375 degrees F. Bake 35 to 45 minutes until golden.
To test for doneness, stick cake tester, toothpick, or clean sharp knife
through bottom of loaf - if it comes out clean, it is done.
Cool on wire racks, uncovered for crisp crust, covered with clean cloth
for soft crust.
**The incomplete dough is called a "sponge" at this point. If
desired, the sponge can be refrigerated overnight, then the recipe finished
the next day.