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In a large mixing bowl, combine the active starter with the bread flour and whole wheat flour.
Add the honey and oats to the mixture, then sprinkle in the sea salt.
Mix all the ingredients together until a rough dough forms.
Knead the dough on a floured surface until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it, and let it rise until it has doubled in size.
Once risen, gently deflate the dough and shape it into a round loaf.
Transfer the shaped loaf to a proofing basket and cover it again.
Allow the dough to proof for another hour or until it has puffed up.
Preheat your oven to a high temperature, ideally around 230°C (450°F).
Carefully transfer the loaf onto a baking stone or a baking sheet lined with parchment paper.
Bake the bread for about 30-35 minutes, or until it has a golden-brown crust and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.