Mix the wet ingredients. In a large bowl, whisk warm water, honey, and oil until the honey dissolves. If using active dry yeast, sprinkle it over the water and let it sit for 5–10 minutes until foamy. For instant yeast, move to the next step.

Combine the dry ingredients. In a separate bowl, mix whole wheat flour, bread flour, salt, and milk powder (if using). Add instant yeast here if you didn’t bloom active dry yeast.

Form the dough. Add the dry mixture to the wet ingredients. Stir with a spoon or spatula until a shaggy dough forms and no dry spots remain.

Knead to smooth. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding flour only as needed to keep it from sticking. The dough should become smooth, elastic, and slightly tacky, not dry. If using a stand mixer, knead with a dough hook on medium-low for 6–8 minutes.

First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap and let it rise in a warm spot until doubled, about 60–90 minutes. A fingertip dent should spring back slowly and leave a light mark.

Shape the loaf. Gently deflate the dough and pat it into a rectangle roughly 8x12 inches. Roll it up tightly from the short end, pinching the seam closed. Tuck the ends under.

Second rise. Place the shaped loaf seam-side down in a greased 8½x4½-inch or 9x5-inch loaf pan. Cover and let it rise until the dome is about 1 inch above the pan rim, 35–60 minutes, depending on your kitchen temperature.

Preheat and top. Preheat your oven to 375°F (190°C). If you like, brush the top with a little water or milk and sprinkle oats or wheat bran.

Bake. Bake for 30–35 minutes. The top should be deep golden brown. The loaf sounds hollow when tapped, and an instant-read thermometer inserted in the center reads 190–195°F (88–90°C).

Cool properly. Remove from the pan after 10 minutes and cool on a wire rack for at least 1 hour before slicing. This sets the crumb and prevents gumminess.