In a large mixing bowl, combine the warm water and 1 tablespoon of honey. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
Once the yeast is frothy, add in the milk and melted butter. Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, salt, and old-fashioned oats.
Gradually add the dry mixture to the wet mixture, stirring until a cohesive dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Once risen, punch down the dough to release air. Turn it out onto a floured surface and shape it into a loaf.
Cover the loaf with the kitchen towel again and let it rise for another 30-45 minutes, until it puffs up.
While the dough is rising, preheat your oven to 350°F (175°C).
Before placing the loaf in the oven, brush the top with 1 tablespoon of honey and sprinkle the 2 tablespoons of old-fashioned oats on top. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
