In a large mixing bowl, combine the lukewarm water and the dry active yeast. Whisk well to dissolve the yeast, and let sit for about 5 minutes to activate the yeast.

In a small saucepan, combine the almond milk, oil, and honey. Heat gently over low heat. You don't want to cook the liquids, just gently warm them and whisk to dissolve the honey. Pour the liquids into the activated yeast water, and stir to thoroughly combine.

Add the whole wheat flour, unbleached all purpose flour and salt to the bowl. Use a wooden spoon to combine all of the ingredients until a shaggy dough forms. 

Pour the mixture out onto a well floured work surface. Sprinkle the dough with a bit more flour, and knead for about 3 minutes, until you get a smooth soft dough. Place the dough ball back into the bowl, and cover completely with plastic wrap. Let rise at room temperature for 1 hour.

Spray a large 9x5" loaf pan with nonstick cooking spray. Flour your work surface again, and remove the risen dough from the bowl and place on floured surface. Sprinkle with a bit more flour, and pat the gently dough out into a rectangle. Fold the dough in 1/3s like a letter, and shape the dough into a long rectangle that will fit into the loaf pan. Place the shaped dough into the prepared pan. Spray a large piece of plastic wrap with nonstick cooking spray, and place on top of the dough, so it doesn't stick. Let rise for about 1 hour 15 minutes, or until the dough has risen about 1/2" above the edge of the loaf pan. Preheat the oven to 350 degrees F.

Bake The bread for 40-45 minutes, until golden brown on all sides. Allow to cool completely before slicing.