Combine yeast, warm water and honey in a small bowl. Set aside for about 10 minutes.

In a large mixing bowl, whisk 2 1/2 cups of all purpose flour, whole wheat flour, salt and spices together.

Make a well and pour in olive oil, tomato puree and yeast mixture. Stir to mix well.

Turn bread mixture out onto a well floured surface and begin kneading the rest of the flour in small increments into the dough until you reach a nice tight elastic dough.

Lightly oil mixing bowl with a little olive oil and place dough in bowl, turning once to coat. Cover with a towel and set in a warm draft-free place to rise until doubled, about 1 hour.

Punch dough down and form into a loaf. Place in a lightly greased loaf pan. Cover with a towel and set in a warm draft-free place to rise until doubled again.

Preheat oven to 350 F (180 C). Place a casserole dish filled with hot water on the bottom rack of the oven.

Place bread loaf in the oven and cook for 40 to 45 minutes or until bread rings hollow when tapped in the center.

Remove from oven and allow to cool in pan for 5 minutes before removing to a wire rack to finish cooling.