1. Activate the Yeast (Sourdough Starter): In a large mixing bowl, combine the warm water, active sourdough starter, honey, and olive oil. Stir gently until the honey is dissolved and the ingredients are well combined. The mixture should look slightly milky.

2. Combine Dry Ingredients: In a separate bowl, whisk together the salt, bread flour, and whole wheat flour. This ensures the salt is evenly distributed throughout the flours.

3. Mix the Dough: Gradually add the dry flour mixture to the wet ingredients in the large bowl, mixing with a wooden spoon or your hands until a shaggy dough forms. It will be sticky at this stage.

4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You should be able to stretch a small piece of dough thin enough to see light through it without tearing (the “windowpane test”).

5. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 3-4 hours, or until doubled in size. The dough should look puffy and have visible air bubbles.

6. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a rectangular loaf that will fit snugly into a standard 9×5-inch loaf pan. For a classic sandwich loaf, flatten the dough into a rectangle, then roll it tightly from one short end to the other, pinching the seam closed.

7. Second Rise (Proofing): Grease your 9×5-inch loaf pan. Place the shaped dough seam-side down into the prepared pan. Cover loosely with plastic wrap or a damp towel and let it rise in a warm place for 1-2 hours, or until it has nearly doubled in size and looks puffy. It should fill the pan nicely.

8. Bake the Bread: Preheat your oven to 375 F (190 C) with a rack in the middle. Once preheated, remove the cover from the loaf pan and bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

9. Cool Completely: Once baked, immediately remove the bread from the loaf pan and place it on a wire rack to cool completely before slicing. This is crucial for the texture; slicing hot bread can make it gummy.