In a large mixing bowl or the bowl of a stand mixer, combine the warm water (ensure it's between 40-46°C / 105-115°F; too hot will kill the yeast, too cool will slow it down) and the active dry yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes foamy and bubbly. This indicates the yeast is alive and active.

Add the honey, salt, and softened butter to the yeast mixture. Stir until the honey and butter are mostly incorporated.

Add the whole wheat flour and all-purpose flour to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until the ingredients just come together into a shaggy dough. If mixing by hand, stir with a wooden spoon or spatula until no dry flour remains.

Increase the mixer speed to medium-low and knead for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky, but should not stick excessively to your hands or the bowl. If it's too sticky, add a tablespoon of all-purpose flour at a time; if too dry, add a teaspoon of water at a time.

Lightly grease a clean large bowl with a little oil or cooking spray. Shape the dough into a ball and place it in the greased bowl, turning to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A good warm spot is inside a turned-off oven with the light on.

Grease a standard 9x5 inch (23x13 cm) loaf pan. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

Shape the dough into a loaf. Gently flatten the dough into a rectangle, then roll it up tightly from one of the shorter sides, pinching the seam closed. Tuck the ends under to create a neat loaf shape.

Place the shaped dough seam-side down into the prepared loaf pan. Cover loosely with greased plastic wrap or a kitchen towel.

Let the dough rise again in a warm place for 45-60 minutes, or until it has risen about 2.5cm (1 inch) above the rim of the pan. Preheat your oven to 190°C (375°F) during the last 15 minutes of this rise.

Gently brush the top of the risen loaf with the egg wash. This will give the crust a beautiful golden-brown sheen.

Bake in the preheated oven for 30-35 minutes, or until the crust is deep golden brown and the internal temperature of the bread reaches 90-96°C (195-205°F) when tested with an instant-read thermometer. If the crust is browning too quickly, you can loosely tent it with aluminum foil.

Immediately remove the bread from the loaf pan and place it on a wire rack to cool completely. This prevents the bottom crust from becoming soggy.