In a large bowl or stand mixer, combine warm water, yeast, and honey. Let sit until foamy, about 5 minutes. If it does not foam, your yeast is dead - start over with fresh yeast.

Add whole wheat flour, 1.5 cups bread flour, salt, olive oil, and all the seeds. Mix until a shaggy dough forms. Add remaining bread flour 2 tablespoons at a time until dough pulls away from the bowl sides.

Knead by hand for 10 minutes or with dough hook on medium-low for 6-7 minutes, until dough is smooth and elastic. It should feel tacky but not sticky - if it sticks to your fingers, knead in 1 tablespoon more flour.

Place dough in an oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm spot until doubled, about 1 to 1.5 hours. Press gently - if the indentation stays, it is ready.

Turn dough onto a lightly floured counter. Press into a rectangle about 8 inches wide, then roll tightly from the short end, pinching the seam closed. Tuck ends under and place seam-down in a greased 9x5 inch loaf pan.

Cover loosely with oiled plastic wrap and let rise until dough crowns 1 inch above the pan rim, 45-60 minutes. Preheat oven to 375 degrees F during the last 15 minutes.

Brush top lightly with water and sprinkle with sesame seeds. Bake until deep golden brown and internal temperature reaches 190-195 degrees F, 35-40 minutes. If browning too fast, tent with foil after 25 minutes.

Remove from pan immediately and cool on a wire rack for at least 2 hours before slicing - cutting too early ruins the texture. Store at room temperature for 3 days or freeze sliced for up to 3 months.