Whisk together wheat flour + all purpose flour + oats and keep aside.

In another bowl, combine warm milk + honey + yeast and set aside for 10 minutes until the liquid froths. (I heated milk in the microwave for 1 minute and 30 seconds.)

To this add melted butter + salt and mix well.

Add half of the flour and knead with a dough hook attachment, adding the remming flour slowly as needed, till the dough leaves the sides of the bowl. Dough should be sticky and elastic. (Do not add more flour than needed or the bread will be dry and dense) (Add few tablespoons more if needed)

If using hand, mix the 1st half of the flour with a wooden spoon. Add the remaing flour little by little and transfer into a floured work surface and knead in the remaining flour until dough can be tackled. Dough should be sticky and elastic.

Transfer into a buttered bowl, cover with a kitchen towel and store in a warm place until the dough doubles in size.

The dough should be ready when you insert your fingers and the indentation should remain.

Punch down the dough and transfer into a lightly floured surface. Knead twice and then roll into a 9 * 12 inch rectangle.

Roll it tightly jelly roll style, pinch the edges inside and transfer into a prepared pan with seam side down. Cover and let this rise for another hour.

Brush the top of the bread with warm honey(I heated mine in microwave for 10 seconds). Sprinkle with oats and give 2-3 cuts with a knife or scissor.

Bake in a preheated 350 Degrees Fahrenheit or 180 Degrees Celsius oven for 35-40 minutes. If the top starts to darken quickly, cover the pan with an aluminum foil. The bread should sound hollow when you slightly tap on the bread.

Transfer to a wire rack and let it cool completely before serving.