Heat milk to 110ºF-115ºF
Combine whole wheat flour, instant yeast, honey, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
Add in salt and melted butter
Add in a little more flour if the dough is not sticking to the bowl. Add a little water if it seems too dry. Make sure the dough is mixing and not just spinning in the bowl.
Mix for 5 minutes on speed 2. The dough will start out sticking to the bowl but then gradually "clean" the sides of the bowl and form into a ball
After 5 minutes, check to see if the dough bounces back when you poke it. If it's still too soft then keep mixing for another 2 minutes or until the dough bounces back when you poke it.
Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
Coat a large bowl in a little vegetable oil
Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 30-40 minutes to rise until the dough doubles in size *see notes*
Preheat your oven to 375ºF
Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
Let your loaves rest for 10 minutes
Brush your loaves with egg wash to promote a nice golden brown color
Use a sharp knife to make four slashes at a 30º angle in the top of the loaf, about 1/4" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200ºF your bread is done.