Use a bread machine rated for a 2-pound loaf and install the paddle.
Add ingredients in the exact order required by the manual; if liquids go first, layer water, oil, honey, dry ingredients, separated salt and yeast.
Choose whole-wheat, 2-pound loaf and medium crust, or the approved equivalent in the manual.
At 8 to 10 minutes, look for one soft flexible ball that clears most of the pan and remains tacky at the base.
If stiff, add water 1 teaspoon at a time; if batter-like, add bread flour 1 tablespoon at a time, waiting between additions.
Close the lid and avoid opening during final rise and baking.
At cycle end, remove the hot pan with oven mitts and turn the loaf onto a rack.
Cool completely for at least 2 hours before slicing.
