In the bowl of your standing mixer, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is proofed and looks foamy.
Add canola oil, all-purpose flour 1 cup of white whole wheat flour and sea salt to the proofed yeast mixture in the bowl of your standing mixer fitted with the dough hook.
Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
Slowly add remaining white whole wheat flour ¼ cup at a time, mixing after each addition.
Once the dough has formed a ball that is only slightly tacky and pulls away from the sides of the mixer, transfer it to a well-floured surface and knead until it becomes elastic and smooth.
Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours).
After dough has doubled in size, gently press all the air out of it and grease a 9x5” loaf pan.
Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
Let the dough rise until it reaches the top of the loaf pan, then preheat the oven to 350 degrees F.
Bake for 25-30 minutes in the preheated oven, or until the top is golden brown and the loaf makes a hollow sound when hit with a wooden spoon. If the top is browning too quickly loosely cover the loaf with aluminum foil and move to a lower rack in the oven.
Remove the bread pan from the oven and place on a wire rack to cool for 10 minutes.
After 10 minutes release the sides of the bread with a knife, and gently flip the pan over to remove the bread. Serve warm or let cool!
To freeze: This bread freezes very well! I recommend slicing the loaf before putting it in the freezer!