Prepare sponge: In large bowl, whisk water, whole milk and yeast. Add 2 cups of flour and stir with a spatula or wooden spoon until thick batter forms. Cover lightly and allow to double in size at room temperature, about 60-90 min. Could take up to 2 hours. Add remaining dough ingredients: honey, butter, lemon juice, remaining flour and salt. With dough hook attachment or wooden spoon, beat on medium speed until dough comes together and pulls away from sides of bowl, about 3 min.

Knead dough: Keep dough in mixer and beat for an additional 8-10 min. or knead by hand on a lightly floured surface for 8-10 min.

1st rise: Lightly grease a large bowl with oil or nonstick spray. Place dough in bowl, turning it to coat all sides. Cover bowl with plastic wrap, and allow dough to rise in a warm space for 1 1⁄2-2 hours or until doubled in size, whichever comes first. Grease a 5×9 loaf pan.

Shape dough: When dough is ready, punch it down to release air. Lightly flour a work surface, your hands and a rolling pin. Roll dough into a large rectangle, about 8×15 inches. Roll bread into an 8-inch log and place in prepared loaf pan.

2nd rise: Cover shaped loaf with warm towel or plastic wrap. Allow to rise until it’s about l inch above top of loaf pan. This should take 45-60 min. Adjust oven rack to lower position and preheat oven to 350°F.

Optional oat topping: If you want to add oat topping, add it right before baking bread. With a pastry brush, brush risen loaf with egg white, then sprinkle oats on top.

Bake bread: Bake for 36-40 min., or until golden brown on top. Remove from oven and cool for a few min. in pan on a cooling rack before removing bread from pan.