Warm the milk in a small saucepan or microwave until just warm to the touch, about 37°C (98.6°F).
Pour the warm milk into a large mixing bowl, then sprinkle the yeast over the surface. Let sit for 5-10 minutes until bubbly and frothy—that means the yeast is active and ready.
Add the honey and melted butter to the yeast mixture, stirring gently to combine. The mixture should smell sweet and yeasty.
Stir in the whole wheat flour and salt, then add the rolled oats. Mix everything together with a wooden spoon or dough hook until the dough is sticky but cohesive, about 8-10 minutes.
Cover the bowl with a damp kitchen towel and let the dough rise in a warm spot for 1 to 1.5 hours, until it has doubled in size and feels puffy to the touch.
Preheat your oven to 180°C (350°F). Gently punch down the dough to release excess gas, then shape it into a loaf and place it into a greased loaf pan.
Cover the shaped dough again and let it rise for another 30-45 minutes, until it puffs just above the rim of the pan and feels light when pressed.
Place the loaf in the preheated oven and bake for 30-35 minutes, or until the crust turns a deep golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and transfer to a wire rack. Let cool for at least 15 minutes before slicing to allow the crumb to set properly.
Slice the bread and enjoy it warm with butter, jam, or simply on its own—its rustic oats and sweet aroma make every bite comforting and satisfying.
