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Make the dough using either Method 1 (Stand Mixer) or Method 2 (No-Knead).
For Method 1, warm the milk and add salt, oil, and honey. Combine with yeast.
Mix the two flours with the liquids in a stand mixer, knead for 5 minutes.
Cover the dough and let it rise for about 2 hours until tripled in size.
For Method 2, combine warm milk, salt, oil, honey, and yeast in a bowl.
Add the flours and mix until a rough dough forms, then let it rest for 30 minutes.
Perform stretches and folds every 30 minutes for a total of four rounds.
After the last rise, shape the dough and place it in a buttered loaf pan.
Let it rise for about 1 hour until it has risen above the top of the pan.
Bake in a preheated oven at 350°F (180°C) for around 30 minutes.
Remove from the oven, butter the top if desired, and let cool completely before slicing.