Prep the bread flours

• Whisk bread flour and whole wheat flour with equal amounts in a bowl.

Dough

Method 1. Mixer

• Let the milk warm in a microwave, then toss in the oil and salt.
• Add the honey. Mix everything with yeast. Dump the bread flour mixture and liquids into your stand mixer bowl. Let them rip at medium speed 'til the dough forms. Then, crank the speed high and let it knead (5 minutes).
• Grease your fingers and bowl, ball up the dough, and cover it with a lid or wrap. Let it chill for about 2-3 hours until its size triples.

Method 2. Without Kneading

• Gather warm milk, oil, honey, salt, and yeast. Optional: add seeds.
• Whisk everything in a bowl and toss in your flour mix. Stir it all with a small fork. As things start to come together, get your wet hands in there and keep mixing. Cover the bread dough and leave it there for about 30 minutes.
• Wet your hand again and start folding the dough over itself, giving it a quarter turn with each fold. Do this about 3 or 4 times, then ball it up. Let the dough sit for about an hour or until it is three times bigger.

Bread

• Prep your loaf pan: butter it up generously and line parchment paper across the bottom.
• Transfer your dough onto a clean, lightly floured surface. Use your loaf pan and rolling pin to guide the dough into a small rectangle.
• Flip the dough and smoothen the remaining side with your rolling pin. Start from one end and roll the dough into a neat sausage shape.
• Place your rolled-up dough in the pan (the seam side is down). Press the shaped loaves gently, then cover them loosely and let them rise for an hour until the bread dough has puffed up above the pan's top.
• Pop the homemade bread into your preheated oven (350°F or 177°C) for about 30 minutes. Cover the surface with foil to slow things down if it's browning too quickly.
• Let the hot bread cool on a wire rack for at least an hour so the sides and bottom stay crispy. Enjoy!