In the bowl of a standing electric mixer, combine whole wheat flour and yeast. Stir in water and honey to combine. Let sit until the mixture starts to bubble, about 10 minutes.

Add a cup of the all purpose flour, olive oil, garlic, rosemary, cayenne pepper, and salt. Stir to combine with a wooden spoon. Add remaining flour and mix. With the mixer's paddle attachment, knead dough at medium speed for 5 to 7 minutes.

Scrape the dough into a small bowl coated with olive oil. Turn dough to distribute oil on all surfaces. Cover bowl with plastic wrap and let rise until doubled in bulk, about an hour.

Preheat oven to 425º F and line baking sheets (sized 14 by 16 inches) with parchment paper.

Turn the dough out on a lightly floured surface. Divide it in half. Working with one portion, divide the dough into 18 pieces if you want decorative ends or 20 pieces for straight bread sticks.

Using flour only as necessary to prevent sticking, roll each piece into a snake about 1/2 inch thick. Sprinkle a line of salt next to the snake and continue rolling until it is about 1/4 inch thick. Transfer to prepared baking sheets, twisting the ends decoratively if desired, leaving about 1/2 inch between each snake. Repeat with remaining dough.

Bake for 12 to 15 minutes, rotating pans halfway through baking, until golden brown. Because they're so thin, grissini burn easily, so watch them carefully, especially if you're using non-insulated pans.

Tranfer grissini to a cooling rack. Store cooled breadsticks in an airtight container for up to three days. If desired, reheat at 300º F for 5 to 10 minutes to refresh.