Step 1

In bowl of stand mixer, whisk bread flour, whole-wheatflour, and yeast together. Add 1¼ cups warmwater, 2 tablespoons melted butter, and honey. Fitstand mixer with paddle and mix on low speed for 1minute. Increase speed to medium and mix for 2 minutes.Scrape down bowl and paddle with greased rubberspatula. Continue to mix 2 minutes longer. Removebowl and paddle from mixer. Scrape down bowl andpaddle, leaving paddle in batter. Cover with plasticwrap and let batter rise in warm place untildoubled in size, about 20 minutes.

Step 2

Adjust oven rack to lower-middleposition and heat oven to 375 degrees.Spray 8½ by 4½-inch loaf pan with vegetableoil spray. Dissolve salt in remaining2 tablespoons warm water. When batterhas doubled, attach bowl and paddle tomixer. Add salt-water mixture and mix onlow speed until water is mostly incorporated,about 40 seconds. Increase speedto medium and mix until thoroughlycombined, about 1 minute, scrapingdown paddle if necessary. Transfer batterto prepared pan and smooth surface withgreased rubber spatula. Cover and leave in warm placeuntil batter reaches ½ inch below edge of pan, 15 to20 minutes. Uncover and let rise until center of batteris level with edge of pan, 5 to 10 minutes longer.

Step 3

Gently brush top of risen loaf with egg mixture.Bake until deep golden brown and loaf registers 208to 210 degrees, 40 to 45 minutes. Using dish towels,carefully invert bread onto wire rack. Reinvert loafand brush top and sides with remaining 1 tablespoonmelted butter. Let cool completely before slicing.