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 7-10 minutes until the dough becomes smooth and elastic.

Oil the inside of a medium bowl with olive oil and place the dough ball in the bowl.

Top of the dough with a light covering of olive 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 it 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 hollow 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!