Add the yeast and honey to the water and let it stand for 15 minutes.
Mix both the flours and the salt. Add the yeast mixture and the oil and mix it well with a wooden spoon.
Put the dough on a flat working bench and start kneading for about 15 minutes. The dough should feel a bit moisten at the first 10 minutes.
Don't add flour at that time, because of the kneading the gluten in the dough stretch and the dough will become a bit dryer. After the 10 minutes add plain flour when the dough is very wet.
Butter or oil a bowl and put the dough in here. Turn it around once, so the oil is on all sides. Put a wet towel on top and let it stand in a warm place for about 60 to 90 minutes. The dough should have doubled.
Punch the dough and roll it out to a square. The width should be the same size as the baking tin.
Let the dough rest for about 20 minutes.
Roll the dough and put it in the baking tin.
Put a wet towel on top and let it stand for 60 minutes in a warm place.
Meanwhile heat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
Put a baking tray on the bottom or get a clean spray bottle with water.
Just before you put your dough in the oven fill the tray with boiling water or spray the dough with water. The crust will get crispy by doing that.
Bake the bread in the oven for 40 minutes. When you get it out, let it rest for about 5 minutes before you get it out of the baking tin.
By knocking at the bottom of the bread, you can hear if it's done, it should sound hollow. If it isn't ready, put it back (without the baking pan) in the oven for another 5 minutes and check again.