Into a stand mixer fitted with a dough hook add wholemeal flour, instant yeast and salt.
To the water add honey and stir to dissolve, followed by the olive oil. Turn the mixer on at a low speed and slowly drizzle in the liquid until it all incorporates and continue to mix for 2 minutes.
Next turn the mixer up to high and mix for 7-8 minutes until the dough forms a ball around the hook and is pulling away from the sides of the bowl.
Turn the dough out onto a clean, unfloured surface. Perform a series of "slap and folds" for 2 to 3 minutes. Lightly damped your hands pick up the dough, SLAP it on the counter and FOLD over itself. Pick up the dough rotating 90° and repeat.
Shape the dough into a tight ball and place it into a lightly greased bowl. Cover1 and leave it to prove in a prover or warm area for 1 hour and 30 minutes, or until it has roughly doubled in size. Poke Test2
Gently turn the dough out onto a lightly floured surface—be careful not to punch the air out. Stretch it into a rectangle and perform an envelope fold (bottom up, sides in, top down). Stitch the "shoulders" and "hips" to build tension, roll into a tight log.
Place seam-side down into a greased loaf tin and cover. Allow for a final prove (approx. 1 hour) until it has risen by 75–80%.
Preheat your oven to 180°C (356℉). Gently brush the surface of the loaf with a milk wash and bake for 35 minutes until the crust is mahogany. Leave to cool in the tin for 15–20 minutes before moving to a wire rack to completely cool.
