1. Combine Wet Ingredients: In a large mixing bowl, whisk together the warm water, sourdough starter (or discard), honey, olive oil (or melted butter), and salt until well combined. The mixture should look slightly milky and uniform.

2. Add Flours and Yeast: Gradually add the whole wheat flour and 2 1/2 cups of the all-purpose flour to the wet mixture. If using instant yeast, sprinkle it over the flour. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough is too sticky, add the remaining 1/2 cup of all-purpose flour, a little at a time, until it comes together.

3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked. If you have a stand mixer, use the dough hook attachment and knead on medium speed for 6-8 minutes.

4. First Rise: Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should look puffy and feel airy.

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 rectangular loaf that fits your 9×5-inch loaf pan. You can do this by gently patting it into a rectangle, then rolling it tightly from one of the longer sides, pinching the seam closed.

6. Second Rise: Place the shaped dough into a lightly greased 9×5-inch loaf pan. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 45-60 minutes, or until it has risen about 1 inch above the rim of the pan. It should look noticeably larger and feel light.

7. Bake the Bread: Preheat your oven to 375 F (190 C) during the last 15 minutes of the second rise. Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when measured with an instant-read thermometer.

8. Cool Completely: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely before slicing. This is crucial for the texture; slicing hot bread can make it gummy.