In a large bowl, whisk together flours and salt. In another large bowl, stir together milk, ¾ cup honey, and yeast; let stand until foamy, about
minutes.
Add 1 cup flour mixture, melted butter, and eggs to yeast mixture, and beat with a mixer at medium speed until well blended. Gradually add remaining flour mixture, beating at low speed until a soft dough forms.
Turn out dough onto a well-floured surface, and knead for 9 minutes, adding additional all-purpose flour as needed (dough will be slightly sticky). Spray a large bowl with cooking spray, and place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (85˚) until doubled in size, about 1 hour.
Line a large baking sheet with parchment paper. Spray the outside of a clean, empty 28-ounce can with cooking spray.
Punch down dough, and turn out onto a lightly floured surface. Roll dough to a 16x10-inch rectangle. In a small bowl, stir together softened butter and remaining ⅓ cup honey until well combined; spread mixture onto dough. Starting at one long side, roll up dough, jelly roll style, into a log. Using a sharp knife, cut dough log in half lengthwise.
On prepared pan, carefully twist dough pieces, cut side up, around each other, and shape into a circle around empty can (do not remove can). Cover and let rise in a warm, draft-free place (85˚) until doubled in size, about 45 minutes.
Preheat oven to 350˚.
In a small bowl, whisk together egg yolk and 1 tablespoon water; brush mixture onto dough braid.
Bake until golden brown and a wooden pick inserted near center comes out clean, 35 to 40 minutes. Let cool on pan for 10 minutes; remove can. Serve warm with whipped honey.
Notes
*Whipped honey, also called creamed or churned honey, is available in grocery stores alongside traditional liquid honey.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/braided-honey-wheat-bread-recipe/