1. 1. Activate Your Starter and Mix Wet Ingredients: In a large mixing bowl, combine your active sourdough starter, warm water, honey (or maple syrup), and salt. Stir well until the honey and salt are dissolved and the mixture is thoroughly combined. The mixture should look slightly bubbly from the active starter.

2. 2. Add Olive Oil and Flours: Pour in the olive oil, then gradually add the whole wheat flour and all-purpose flour to the wet ingredients. Mix with a sturdy spoon or a Danish dough whisk until a shaggy dough forms and no dry streaks of flour remain. Avoid overmixing at this stage.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smoother and more elastic. It might be a little sticky at first, but resist the urge to add too much extra flour. You’re looking for a dough that springs back slightly when poked.

4. 4. First Proof (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 3-4 hours, or until it has visibly increased in size (about 50-75%). The dough should look puffy and have some small bubbles on the surface.

5. 5. Shape the Loaf and Second Proof: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a log that fits your loaf pan (a standard 9×5-inch pan works best). Place the shaped dough into a lightly greased loaf pan. Cover the pan loosely with plastic wrap or a damp towel and let it rise again in a warm spot for another 30-60 minutes, or until it looks puffy and has risen above the rim of the pan.

6. 6. Prepare for Baking: Preheat your oven to 400F (200C) during the last 15 minutes of the second proof. If desired, sprinkle the top of the loaf with some extra mixed seeds for a beautiful finish.

7. 7. Bake the Bread: Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210F (93-99C) with an instant-read thermometer. If the crust is browning too quickly, you can loosely tent it with foil.

8. 8. Cool Completely: Once baked, remove the loaf from the pan immediately and transfer it to a wire rack to cool completely before slicing. This is crucial for the texture; slicing too early can result in a gummy interior.