In a small bowl mix together the water and honey, sprinkle the yeast on top and let sit 5 minutes, then mix together.
In the bowl of the stand up mixer add the flours and salt, whisk together. Make a well in the middle and add the olive oil and yeast mixture. With the dough hook attachment start to knead (start on speed 1 then to speed 2). Knead for 5-6 minutes until the dough is smooth and pulls aways from the sides of the bowl.
Place on a lightly floured flat surface and knead a few times to form a smooth dough ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl with plastic and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
Punch the dough down and form into desired loaf shape. Place on a parchment paper lined cookie sheet and cover lightly with plastic wrap and let rise for 1-2 hours or until doubled in bulk.
Pre-heat oven to 400F (190C).
Score the bread with a very sharp knife and bake for approximately 25-30 minutes. Immediately move to a wire rack to cool. Enjoy.
Notes
To keep your bread soft, store in an airtight container or bag at room temperature in a cool dry place for up to 3 days. Keeping your bread in the fridge is not a good idea as your bread will become stale quite quickly.