In the bowl of a stand mixer, combine dry active yeast and brown sugar, mix together with a spoon. Add warm water. Allow to become fragrant and bloom, approximately 10 minutes.
One cup at a time, add whole wheat flour.
Cut 1 tablespoon butter into smaller pieces (or just wipe it in different areas using a butter knife) onto bread mixture. Mixture will be dry, this is normal.
While mixing, slowly add olive oil and salt. Continue to knead for 7-8 minutes. Mixture will be grainy and a little dry, but should hold together (similar to a dry cookie dough). If it needs a small amount of water or a little more flour to achieve the right consistency, add 1 tablespoon at a time.
Grease a large mixing bowl with a small amount of vegetable oil, turn dough into bowl. Cover with a damp kitchen towel and set in a warm place to rise for 45-60 minutes.
Turn dough onto a baking sheet sprinkled with corn meal. Form into a loaf about 12-14 inches long. Make large, diagonal knife marks every 2 inches. Cover and allow to rise for an additional 15 minutes. Preheat oven to 350 degrees.
Whisk one egg white with 1 tablespoons warm water, baste onto the top of bread.
Bake for 45-60 minutes or until you can tap the top with a wooden spoon and it sounds hollow.
Remove and serve with freshly made butter.
If you've tried this recipe, come back and let us know how it was!