In a stand mixer bowl, combine the warm water, honey, and yeast. Let it rest until foamy, about 5 minutes.

Stir in the salt, then add the whole wheat flour one cup at a time. Mix on low speed until the dough pulls away from the sides.

Increase to medium speed and knead for 6–8 minutes, until smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, and cover. Let it rise until doubled in size, about 1 to 1½ hours.

Punch down the dough and shape into a loaf. Place in a greased loaf pan. Cover and let rise until it reaches the top of the pan, about 30–45 minutes.

Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until crust is golden and internal temperature is 190°F.

Cool on a wire rack before slicing and serving.