Preparation

• Prepare the sponge: 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. Beat on medium speed or mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.
• Knead the dough: 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.
• 1st rise: 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 for 1.5–2 hours or until about double in size.
• Grease a 9×5-inch loaf pan.
• Shape the dough: 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.
• 2nd rise: 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). Bake the bread towards the bottom of the oven.
• Optional oat topping: Brush the risen loaf with egg white, then sprinkle the oats on top.
• Bake the bread: Bake for 36–40 minutes, or until golden brown on top. To test for doneness, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
• Cover leftover bread tightly and store at room temperature for up to 1 week.