In the D'Yeast 2.5L bowl, combine the warm water, honey, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy and aromatic.

In the D'Dough 4.5L bowl, combine the whole wheat flour, bread flour, and salt. Add the activated yeast mixture and olive oil. Mix and knead for 8–10 minutes — whole wheat doughs benefit from extended kneading to develop gluten. The finished dough should be smooth, slightly tacky, and stretchy.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the dough rise until the program is complete and the dough has nearly doubled in size (whole wheat dough typically doesn't rise as dramatically as white dough).

Turn the dough onto a lightly floured surface and gently deflate. Shape into a loaf by rolling it tightly from one short end to the other, pinching the seam closed. Place the loaf, seam-side down, in a greased 9×5-inch loaf pan.

Cover with a clean kitchen towel and let rise for 25–35 minutes, or until the dough has risen just above the rim of the pan.

Preheat the oven to 375°F (190°C). Brush the top of the loaf with water and sprinkle with rolled oats or sunflower seeds, if desired. Fill the D'Steamer with water, place it on the side of the oven, and let it heat alongside the oven. Bake for 30–35 minutes, or until the top is deeply golden brown and the loaf sounds hollow when tapped on the bottom.

Remove from the pan and cool completely on a wire rack before slicing — this lets the interior set up properly. Store wrapped at room temperature for up to 3 days, or slice and freeze.