In a small bowl, combine 1 ½ cups of warm water (about 110°F) with 2 teaspoons of instant yeast and 2 tablespoons of honey. Stir the mixture and let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the 2 cups of whole wheat flour, 1 cup of all-purpose flour, 1 cup of rolled oats, and 1 ½ teaspoons of salt. Stir them together.

Once the yeast mixture is frothy, pour it into the dry ingredients. Add the 3 tablespoons of melted butter and 1 cup of dry milk.

Stir the mixture with a spoon or spatula until it forms a rough dough. If needed, add a little more flour (a tablespoon at a time) if the dough is too sticky.

Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until the dough is smooth and elastic. You can also do this in a stand mixer with a dough hook.

Place the dough in a lightly greased bowl and cover it with a clean towel. Let it rise in a warm place for about 1 hour or until it doubles in size.

Once the dough has risen, punch it down to release the air. Then, shape it into a loaf by rolling it tightly or shaping it with your hands.

Place the shaped dough into a greased loaf pan. Cover it again with the towel and let it rise for another 30-40 minutes until it becomes puffed up and nearly doubles in size.

Preheat your oven to 375°F (190°C) while the dough rises.

Once the dough has risen, place the loaf in the preheated oven and bake for 30-35 minutes. The bread should be golden brown, and when tapped on the bottom, it should sound hollow.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.