In a medium bowl, stir together the butter, honey and warm water.
Add the sugar and ricotta cheese and whisk into the butter and water mixture.
In a large bowl whisk together the whole wheat flour, bread flour, yeast, and salt.
Switch to a wooden spoon and stir the wet ingredients into the dry ingredient bowl.
Stir vigorously until the dough forms a ball and comes away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead by hand for 3-4 minutes until the dough becomes smooth and elastic.
Oil the inside of a medium bowl with olive oil spray and place the dough ball in the bowl.
Spray the top of the dough with oil and cover the bowl with plastic wrap.
Allow the dough to rise until doubled in volume (approximately 60 minutes) in a warm, draft free place.
Turn the risen dough out onto a clean counter and roll into an approximate 9" x 12" rectangle.
Roll the dough, starting from the narrow end and place the log seam side down in a loaf pan that has been sprayed with olive oil spray.
Allow the dough to rise until doubled in bulk (approximately 40-50 minutes) in a warm, draft free place.
Preheat oven to 350 degrees.
Bake the bread in a preheated oven for 40-50 minutes, or until it golden brown and sounds hallow when tapped.
Cool the bread on a wire rack for 15 minutes and then turn the bread out of the pan and continue cooling on the rack until completely cooled.
Slice, serve, and enjoy!