Soak oats with half of the water (see ingredients), for 15 minutes.
Combine milk with yeast, let it sit for a minute or so. Mix in the remaining water, honey, oil, salt and oats.
In a separate bowl combine wheat and white flour. In small portions - mix in flour.
If you are using a mixer, use a dough hook. Mix on a low speed until the dough is fully mixed, then mix on a medium speed for 2 minutes. The dough should clear the sides, but stick to the bottom. Let the dough rest for 5 minutes. Turn the mixer on again and mix for 3 minutes.
Cover the bowl with plastic wrap. Let it rise for 1½ hours.
Divide in half. Roll each portion into a rectangle. Roll it up into a jelly-roll style, beginning with a long side.
Pinch seams to seal.
Spray the bread pan with oil and sprinkle some oats on the inside. Place each loaf in the inside and cover it with a towel. Let it rise in a warm place until doubled, about 40 minutes.
Brush the tops with water and sprinkle the loaf with oats.
Bake at 375 °F for 35-45 minutes or until golden brown.