Whisk together flours and salt. Add olive oil and mix well.
Mix together water and yeast. Add honey.
Start kneading by adding a little water at a time. Keep kneading till you use up almost all water and a slightly sticky dough is obtained.
Transfer dough to an oiled bowl and turn around so that it is coated with oil on all sides. Cover and leave in a warm dry place to rise for 1 hour or until double.
Punch dough and transfer to the counter sprinkled with some all-purpose flour.
Shape it into a log by rolling out into a rectangle (about 8 inches wide) and then rolling towards you tightly. Pinch seams to seal and tuck in the sides.
Place it in an oiled loaf pan (8x4 inches) with seam side down and leave to rise for one hour or until double.
Bake in a preheated oven at 190 degrees C for 25 to 30 minutes. The top should brown evenly and the bottom should sound hollow when tapped.
Remove from loaf pan after 10 minutes.
Cool in the rack, slice next day.