1. Activate the Yeast and Hydrate the Discard: In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently until the yeast dissolves and the honey is incorporated. Add the sourdough discard and stir again until it’s mostly broken down and mixed with the liquid. The mixture should look slightly cloudy and have a faint sweet aroma.

2. Combine Dry and Wet Ingredients: Add the salt and 3 cups of whole wheat flour to the wet mixture. Use a sturdy spoon or a Danish dough whisk to mix everything together until a shaggy dough forms. It will be sticky and a bit difficult to work with at this stage, but don’t worry, that’s normal.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes. The dough will start sticky but will become smoother and more elastic as you knead. You’re looking for a dough that springs back slightly when poked. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time.

4. First Rise: Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has nearly doubled in size. The dough should look puffy and feel soft to the touch.

5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a rustic loaf or a round boule. You can do this by gently pulling the edges of the dough towards the center and then flipping it over, cupping your hands around it to create tension on the surface.

6. Second Rise and Preheat Oven: Place the shaped loaf onto a baking sheet lined with parchment paper. Loosely cover it with plastic wrap or a kitchen towel and let it rest for another 20-30 minutes while you preheat your oven to 375 F (190 C). The loaf should look slightly puffed up again.

7. Bake the Loaf: Once the oven is preheated, remove the cover from the loaf. If desired, you can score the top of the loaf with a sharp knife or razor blade (a simple slash or cross pattern works well). Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C).

8. Cool Completely: Transfer the baked loaf to a wire rack to cool completely before slicing. This is crucial for the texture; slicing hot bread can make it gummy.