In a small saucepan, melt the butter over low heat. Remove from heat and stir in the milk so it is just warm.

In the bowl of a stand mixer (or a large bowl), combine the melted butter, milk, honey, warm water, and yeast and mix until just combined.

In a separate bowl, stir together whole wheat flour, all purpose flour, and kosher salt. Add dry ingredients to the wet and stir until just combined.

Attach the dough hook to a stand mixer and knead on medium-low speed for 8 minutes. Alternatively, knead by hand for 8 minutes until the dough is pillowy and smooth.

Shape the dough into a boule by folding it under itself using floured hands.

Place the dough ball in a clean bowl and cover with a dish towel. Allow to rise at room temperature for 1 hour.

Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured counter and gently press it into a rectangle about 1/2-inch thick.

Roll the dough into a log the width of the loaf pan and pinch seams. Place in the greased pan seam-side down and gently press to fill the shape of the pan.

Cover the loaf pan with a dish towel and allow to proof at room temperature for 1 hour.

Preheat the oven to 350°F.

Brush the top of the loaf with water and sprinkle chopped oats on top if desired. Bake for 35 to 37 minutes until golden brown and the internal temperature reaches 190°F.

Remove the bread to a cooling rack and cool completely for at least 90 minutes before slicing.