● Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, salt, and instant yeast. Stir until well combined.

● Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the warm water, honey, milk and olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms.

● Knead by Hand: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a bit more flour as needed.

● First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.

● Deflate the Dough: Once risen, gently deflate the dough and transfer it back to the floured surface.

● Shape the Loaf: Roll the dough into a rectangle and then tightly roll it up from one long side to the other, pinching the seams to seal.

● Second Rise: Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan. Cover it again and let it rise for another 30-45 minutes, or until it has risen slightly above the edge of the pan.

● Preheat the Oven: Preheat your oven to 350°F (175°C).

● Optional Topping: If desired, sprinkle some additional rolled oats on top of the dough just before baking.

● Bake: Bake the bread for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

● Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.