In a large mixing bowl, dissolve yeast and honey in warm water. Let stand for 5-10 minutes, until foamy.

Add whole wheat flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for about 5 minutes.

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan. Cover with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.

Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.