Proof yeast by combining yeast and sugar with 1/2 cup of the lukewarm water. Wait to see that the yeast makes frothy head.
Mix flours and salt in a bowl and set aside.
Place yeast mixture and remaining water to the bowl of a standing mixer with a dough hook attachment. Add honey, olive oil, and egg. Start mixing on low and slowly add flour mixture until your ball of dough forms. Mix for about 10 minutes on low adding flour (about a tablespoon at a time) if the ball is too sticky.
Knead dough on counter for a minute and make it into a round ball. Place ball in an oiled bowl and cover with a towel. Let it double in size -- about 1 hour or so.
Form a nine inch square with the dough on a lightly floured surface. Roll dough into a log and pinch the seam closed. Place in an oiled loaf pan seam side down. Cover and let it double in size for about another hour.
Bake in a preheated oven at 375 for about 30-40 minutes until the top browns.