Combine the lukewarm milk and honey in a small bowl. Sprinkle the active dry yeast, cover with a kitchen towel and let it proof for about 10 minutes or until the yeast is activated.

In the bowl of a stand mixer, combine all the dry ingredients and mix until incorporated. Then, add the yeast mixture and melted butter, and knead on medium speed until it comes together but it is still sticky. Do not overwork the dough!

Transfer the dough to a greased bowl, brush the top with a little oil, cover with plastic wrap and let it rise for about 1 1/2 hours or until doubled in size.

While the dough is rising, prepare a loaf pan (9X5) by spraying with cooking spray or brushing with oil. Reserve.

When dough has doubled in size, transfer to a lightly floured surface and, using your fingers, flatten the dough into a 9 by 12-inch rectangle. Then, tightly roll the dough to form a log, tucking the ends as needed. Transfer to the greased loaf pan with the seam side down, cover with a kitchen towel and let it rise again for about one hour or until doubled in size once more.

Preheat oven to 350 degrees.

Brush the bread loaf with the egg wash and sprinkle with oats all over the top.

Bake your bread for 35 to 40 minutes or until golden brown and with an internal temperature of 190F degrees.If the bread is browning too quickly, cover with foil to stop it from getting too dark.

Remove the bread from the oven and let it cool a little before transferring to a wire rack to cool completely before serving.