Bloom the yeast (if using active dry): In a small bowl, whisk warm water and honey. Sprinkle in the yeast and let it sit 5–10 minutes until foamy. If using instant yeast, skip the bloom and add the yeast directly to the flour later, but still warm the water with the honey.

Combine dry ingredients: In a large bowl, mix bread flour, 3/4 cup oats, and salt. If using instant yeast, add it now and whisk to distribute.

Add liquids: Pour in warm milk, honey mixture (and bloomed yeast if applicable), and melted butter. Stir with a wooden spoon until a shaggy dough forms. If it’s very sticky, sprinkle in 1–2 tablespoons more flour.

Knead the dough: Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly tacky but not sticky. You can also use a stand mixer with a dough hook on medium-low for 6–8 minutes. The dough should stretch without tearing easily.

First rise: Shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled, about 60–90 minutes. A finger pressed lightly into the dough should leave a soft indentation that springs back slowly.

Shape the loaf: Gently deflate the dough. Pat into a rectangle about 8x12 inches. Roll it up tightly from the short side into a log, pinching the seam. Tuck the ends under for a neat shape.

Prepare the pan: Grease a 9x5-inch loaf pan. Place the dough seam-side down in the pan.

Top with oats: For a classic look, whisk the egg with 1 tablespoon milk to make an egg wash. Brush the top of the loaf and sprinkle with the remaining 1/4 cup oats, pressing lightly so they stick. For an egg-free option, brush with milk or water and add oats.

Second rise: Cover the pan and let the dough rise until it domes about 1 inch above the rim, 35–55 minutes depending on room temperature. Preheat the oven to 350°F (175°C) during this time.

Bake: Bake 30–38 minutes, until the top is deep golden and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should read about 195–200°F (90–93°C).

Finish: Cool in the pan for 10 minutes, then turn out onto a wire rack. For a soft, shiny crust, brush the warm loaf with a little melted butter. Let cool at least 45–60 minutes before slicing.