In a large bowl or the bowl of your stand mixer, whisk the water, whole milk, and yeast together. Add the 2 cups (260g) flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and allow to double in size at room temperature, about 60–90 minutes.

Add the remaining dough ingredients including the honey, butter, lemon juice, remaining flour, and the salt. With a dough hook attachment, or using a spatula or wooden spoon, beat on medium speed/mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.

Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size.

Grease a 9×5-inch loaf pan.

When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log and place in the prepared loaf pan.

Cover shaped loaf. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 45–60 minutes.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C).

If you want to add the optional oat topping, brush the risen loaf with egg white, then sprinkle the oats on top.

Bake for 36–40 minutes, or until golden brown on top. To test for doneness, if you gently tap on the loaf, it should sound hollow. The bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).

Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing.