Think of a tissue box. Now imagine it is golden-brown with a scent of honey, and soft and warm on the outside with a gorgeous close-grained crumb on the inside. You are envisioning a pain de mie.
To up the healthiness factor, I decided to make a 100% whole wheat version. The recipe is on KAF and I followed it to the tee, with the exception of using traditional whole wheat flour instead of white whole wheat flour. I personally like the intense flavor and color of flour made from red wheat. And more convincingly, I wasn't able to find the white whole wheat flour at a nearby grocery store, so traditional whole wheat it is.