Combine the warm milk, honey and yeast in the bowl of a stand mixer. Stir together and allow to bloom for about 10 minutes.
Add the remaining ingredients to the mixer bowl. With a dough hook, mix on low speed for about 30 seconds.
Then increase the speed to medium and mix for about 10-12 minutes. Scrape the sides of the bowl as needed. The dough should pull away from the sides of the bowl and still be sticking to the bottom. If your house is dry you may need to sprinkle in a bit more water after about 6 minutes. Don't add water too fast, if you have a spray bottle, that's the best way to add water to a dry dough.
Cover and allow to rise for about an hour.
Scrape the dough onto a lightly floured counter. Flatten with your hands. Fold the dough into thirds, like a letter. Rotate the folded dough 90 degrees, flatten it slightly, and fold in thirds again. Roll the dough into a log. Pressing gently while you roll to seal the log.
Dust away the flour on the counter. Sprinkle the counter with extra oats. Roll the dough in the oats. If the dough isn't sticky enough to pick up the oats, brush it lightly with olive oil, and then roll it in the oats.
Lay the loaf seam side down in a lightly oiled loaf pan. Cover and allow to rise for another 45 minutes. It should be risen about 2cm above the edge of the pan. And when poked gently, the dough will only spring back halfway. Heat your oven to 350F while the dough rises.
Once the loaf is risen, bake for about 35 minutes. The top will be a deep golden, and the loaf will sound hollow when tapped on the bottom.
Allow to cool fully on a wire rack before slicing. Store in a sealed bag in the fridge for 2 weeks, and in the freezer for up to 2 months.