Bloom the yeast first. Combine the warm milk and warm water in a small bowl or measuring cup. Both should be between 110 and 115 degrees F. Stir in the 5 grams of honey and the yeast until no dry granules remain. Let sit undisturbed for 10 minutes.

Warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off. You want it slightly warm but not hot.

In a large bowl whisk together the white whole wheat flour, bread flour, and salt. In a separate bowl whisk together the bloomed yeast mixture, warmed yogurt, remaining 35 grams of honey, and egg until smooth, then mix in the softened butter until fully incorporated.

Pour the wet mixture into the dry ingredients and mix until a soft slightly tacky dough forms.

Cover the bowl and let the dough rest for 30 minutes.

After the rest, knead the dough in a stand mixer on speed 2 for 6 to 8 minutes or by hand for 8 to 10 minutes until it smooths out and becomes elastic.

Place the dough in a lightly oiled bowl, cover tightly, and let it bulk rise at room temperature until doubled in size.

Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle approximately 14 inches tall by 10 inches wide.

Fold the left side of the 10 inch width in toward the center, then fold the right side in toward the center. Starting from the edge closest to you begin rolling the dough upward away from you.

Once you have rolled it over the seam, pinch the sides together firmly and place seam side down in a parchment lined or lightly greased 9x5 loaf pan.

Cover the shaped loaf tightly and let it proof at room temperature for 45 minutes to 1 hour until the dough crowns about 1 inch above the rim of the pan.

Preheat the oven to 375 degrees F.

Whisk together the egg and splash of whole milk for the egg wash and brush the top of the loaf gently with one thin even coat.

Place a second loaf pan of the same size inverted loosely over the top of your loaf pan before placing it in the oven.

Bake for 38-42 minutes. Optional, bake for 10 minutes with the inverted pan on top, then carefully remove it and continue baking for 28 to 32 more minutes until deep golden brown.

Remove from the oven and brush immediately with melted butter. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 2 hours before slicing.