Whisk together the flour, salt, and yeast in a large mixing bowl.

Mix the warm water and honey in a separate container and stir to dissolve.

Add the water/honey mixture to the flour mixture and mix, using your hands or a Danish dough whisk, until there are no dry bits of flour. Add in additional water if necessary.

Transfer the dough to a lightly floured work surface and knead gently until smooth.

Place the dough in a large, clean mixing bowl and let it rise at room temperature for 45 minutes to an hour.

When the dough has doubled in bulk, remove it from the bowl to a lightly floured work surface and shape into a loaf.

To shape the loaf, press the dough out into a rough rectangle, then fold the bottom and top edges in like a letter, pressing the seams closed so they don’t pop open during the proof cycle. Fold the left and right edges in toward the center; then fold it up again so the seam is enclosed in the center of the dough. Flip the loaf over and roll it gently back and forth on the work surface to elongate it to fit the loaf pan. Use a bench scraper to keep the dough from sticking to the work surface.

Place the loaf in a greased 8” x 4” loaf pan and cover with plastic. Let the loaf rise at room temperature for 30 minutes or until the loaf crests slightly over the top of the pan.

Bake the loaf for 35-40 minutes in a preheated oven at 350 degrees F. for nonstick pans and 325 degrees F. for glass loaf pans.

Remove the loaf from the oven, and if using glass pans, allow the loaf to rest in the pan for 10 minutes. Then remove the loaf to a wire rack to cool completely before slicing and serving.