In a large mixing bowl, dissolve the yeast in milk and let stand for 10 minutes. Whisk in the honey and egg. Add both the flours, salt and butter and knead into smooth dough, about 15-17 minutes. Sprinkle the coarse wheat and fold the dough a few times. Form a smooth dough ball, cover with a kitchen towel and let it rest for 10 minutes.

Meanwhile, butter a large loaf pan (9x5x2.5). On a lightly floured work surface, roll the dough into an oval disc. Now, roll the disk on to itself to form a tight cylinder. Tuck the edges on the seam-side and transfer the log, seam-side down, into the prepared pan. Loosely cover the pan with a greased plastic and set-aside at a warm place until the dough raises 2-inches above the pan, about 45 minutes to an hour.

Preheat the oven to 180°C/350°F. Dust some flour on the dough just before placing the pan in the oven and bake the loaf until brown, about 35-40 minutes. Remove the loaf from the pan and cool on a rack.

Store the loaf in a plastic bag at room temperature for up to a week.