In a large mixing bowl, stir together the warm water, yeast, and honey. Let it sit for 5 to 7 minutes until it looks foamy and smells yeasty. If nothing happens, your yeast may be old. Start fresh.

Add the warm milk, melted butter, and salt to the yeast mixture and stir to combine. Add the rolled oats and stir them in. Then add the bread flour one cup at a time, stirring after each addition, until a shaggy dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes. Push the dough away from you with the heel of your hand, fold it back toward you, give it a quarter turn, and repeat. When it is ready, the dough will feel smooth, slightly tacky, and spring back when you poke it.

Place the dough in a lightly oiled bowl, turn it once to coat, and cover with a damp kitchen towel. Let it rise in a warm spot for 45 minutes to 1 hour, until it has doubled in size.

Butter a 9x5 inch loaf pan. Punch the risen dough down gently and shape it into a log that is roughly the length of your pan. Place it seam-side down in the prepared pan. Sprinkle the top with the remaining 2 tablespoons of oats and press them lightly so they stick.

Cover the pan loosely with the kitchen towel and let the dough rise again for 30 to 40 minutes. It should dome about an inch above the rim of the pan. Preheat your oven to 350 degrees while the dough finishes its second rise.

Bake for 33 to 38 minutes, until the top is deep golden brown and the loaf sounds hollow when you tip it out and tap the bottom. If you have an instant-read thermometer, the center should read 190 to 195 degrees.

As soon as the loaf comes out of the oven, brush the top with a thin layer of melted butter. This keeps the crust soft so it does not crack or tear when you slice it. Transfer to a wire rack and cool for at least 20 minutes before cutting.