In a large mixing bowl or stand mixer, combine 3 cups of all-purpose flour, 1 cup of rolled oats, 2 teaspoons of active dry yeast, and 1 teaspoon of salt. Mix thoroughly.

In a saucepan over medium heat, combine 1 cup of whole milk and 4 tablespoons of unsalted butter. Heat until the butter melts completely without boiling. Stir in ¼ cup of honey and ¾ cup of lukewarm water.

Pour the warm milk mixture into the bowl of dry ingredients and mix until a shaggy dough forms.

Transfer the dough to a floured surface or keep in the mixer and knead until smooth and elastic, about 10 minutes by hand or 6-8 minutes with a stand mixer.

Place the kneaded dough into a lightly oiled bowl, cover, and let it rise in a warm area for about 30-60 minutes, until doubled in size.

Punch down the risen dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan and let it rise again for another 30-60 minutes.

Preheat your oven to 350°F. After the second rise, brush the loaf with honey and sprinkle with rolled oats. Bake for 40 minutes or until golden brown.

Allow the bread to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before slicing.