Honey Part-Wheat Bread

I think I have hit upon a good sandwich bread that takes my bread machine can be trusted to make on its own.
The goal was to create something soft and spongey, since my husband does not like dense/cakey whole wheat bread.  I think using 1/3 whole wheat gives a good taste without compromising texture.

A lot of the ratios are basically ripped off from On Food and Cooking, but with honey replacing sugar, and the yeast dialed back because in my bread machine it kept over-rising and collapsing.

1. 300ml warm (37C) water
2. 300g bread flour
3. 150g whole wheat flour
4. 1.5tspn salt (9g)
5. 2 and 1/8 tspn yeast
6. 1 tbspn honey 
7. 1 tbspn veg. oil

Throw everything into a bread machine and bake it on WHITE/BASIC (it will over-rise and the collapse on a wheat/extended rise setting).  This is a 1.5lb/750g loaf.  Also, it is imperative to check the dough ball after 10min which you want to have a smooth and moist texture that is only slightly tacky and holds shape.  The second time I made this I needed to add almost 1/4 cup extra flour due to humidity.

Random Calorie note:  This loaf has something like 1900 calories in it (mostly all from flour) which makes me wonder how store bread can be like 90cal/slice.