Lightly grease or butter a 9x5x3-inch loaf pan.

In a microwave safe measuring cup, heat the milk and water to about 115?F. Combine the water, milk, yeast, honey and molasses in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes until the mixture bloom-bubbles, to ensure the yeast is good.

Add the flours, oats, melted butter and salt to the liquid. Mix for 6 minutes on medium speed. The dough should climb the dough hook and slap around the sides of the bowl without sticking. If it is sticking, add a tablespoon or two more of flour at a time until the dough comes cleanly away from the sides of the bowl.

Cover the bowl with a towel and place in a warm area to rise for an hour, or until doubled in size. To test if it has proofed enough, gently poke the dough. If it springs back, the dough needs to proof longer. If a dimple remains, it’s ready.

To shape the loaf, transfer the dough to a lightly floured surface. Shape into a square, then grab the top and bottom edges and fold together towards the center, meeting the edges in the middle. Pinch the seam and sides, sealing with your fingers. Roll the dough back and forth, into an even log and about the size of your bread pan. Gently place the dough into your bread pan, seam side down. Press the dough gently into the corners of the bread pan.

Cover the loaf with a towel and let rise until doubled, about 1 hour. It will puff up over the edges of the pan. In the meantime, preheat the oven to 400?F. If desired, sprinkle the top of the loaf with extra oats. If it is not sticking, lightly spray with water. Bake for about 40 minutes, rotating halfway through. The loaf is done baking when the crust is dark brown and sounds hollow when tapped. Remove the loaf from the pan and allow to completely cool in the pan on a wire rack. Remove from pan when fully cooled.

Source: White on Rice Couple, originally from Good to the Grain