After 15 minutes, add the remaining ingredients (bread flour, whole wheat flour, milk, honey, butter, salt and yeast) to the bowl.

Stir on low speed for 3-4 minutes, or until dough begins to come together.

Increase speed to medium and mix for 3-4 more minutes.

Transfer dough into a large, lightly oiled bowl. Cover and place in a warm (85°F) location for 1 hour.

Turn dough out onto a lightly floured countertop and fold several times. Place dough back into bowl, cover and let rest in a warm location for 1 more hour.

Divide the dough into 2 pieces of equal weight and shape each piece into a loose ball.

Working with one piece of dough at a time, shape the dough into a 9"x9" square. Fold the dough into thirds (like a letter) and pinch the seam closed. Place the dough seam-side down into a greased 9"x5" loaf pan. Repeat with the remaining piece of dough.

Spray the tops of the loaves (in the bread pan) with baking spray or olive oil and sprinkle remaining 1/3 cup of oats evenly on top of the loaves. (Tip: Press the oats gently into the top of the dough until they stick.)

Cover pans loosely and place in a warm location. Let rest for 1 hour, or until loaves have risen about 1” over the top of loaf pan.

Preheat oven to 425°F and bake for 15 minutes.

Reduce oven temperature to 400°F and continue baking for another 15 minutes.

Let loaves cool for 20 minutes in the pans and then turn loaves out onto cooling rack until fully cooled. (Tip: This bread freezes well. Just wrap loaves tightly in plastic wrap once cooled and freeze until needed.)