Instructions

• Measure and melt 4 tablespoons unsalted butter. Reserve 3 tablespoons for the dough and keep the remaining 1 tablespoon available to lightly grease equipment now and to brush the loaf after baking. Lightly grease a large mixing bowl and a 9×5-inch loaf pan with a thin coating of the reserved butter. Lightly grease a rubber spatula or set it aside for scraping.
• Attach the paddle to a stand mixer. In the mixer bowl whisk together 2 cups bread flour, 6 tablespoons whole-wheat flour, and 2¼ teaspoons instant (or rapid-rise) yeast until evenly combined.
• Measure 1⅜ cups (312 g) warm water (about 110°F). Remove and set aside 2 tablespoons of this warm water in a small bowl for dissolving the salt later. Use the remaining warm water for the dough.
• Add to the mixer bowl: the remaining warm water, the reserved 3 tablespoons melted butter, and 4 teaspoons honey. Mix on low speed for 1 minute to combine.
• Increase mixer speed to medium and mix 2 minutes. Scrape the dough down from the bowl and paddle with the greased spatula, then mix 2 more minutes on medium until uniform. The dough will be a wet, sticky batter.
• Transfer the dough to the greased large mixing bowl and rotate the bowl so the dough is lightly coated with butter. Cover the bowl with plastic wrap and place in a warm draft-free spot to rise until roughly doubled in size, about 20–30 minutes.
• While the dough is rising, position an oven rack in the lower-middle position and preheat the oven to 375°F. In the small bowl with the reserved 2 tablespoons warm water, dissolve 1 teaspoon kosher salt and set this salt-water aside. In a separate small bowl, lightly beat 1 large egg with 1 teaspoon water and a pinch of salt; set the egg wash aside for brushing later.
• When the dough has doubled, return it to the mixer bowl with the paddle attached. Add the salt-water mixture and mix on low just until the liquid is incorporated (about 45 seconds).
• Increase the speed to medium and mix 1 minute more, scraping down the sides of the bowl and paddle as needed so everything is evenly combined.
• Transfer the batter to the prepared 9×5-inch loaf pan and smooth the surface with the greased spatula.
• Cover the pan with a damp lightweight kitchen towel and let the batter rise in a warm place until it reaches about ½ inch below the edge of the pan, about 15 minutes. Uncover and allow it to rise another 5–10 minutes, or until the center of the batter is even with the rim of the pan.
• Gently brush the top of the risen loaf with the beaten egg mixture.
• Bake on the lower-middle rack at 375°F for 35–45 minutes, until the crust is golden brown and an instant-read thermometer inserted into the center registers 208–210°F.
• Remove the loaf from the oven, invert the pan carefully to release the bread onto a wire cooling rack, then turn the loaf upright. Brush the top and sides with any remaining reserved melted butter.
• Cool completely on the wire rack before slicing.