In a large bowl, whisk the water, whole milk, and yeast together. Add 2 cups whole wheat flour and stir until a thick batter forms. Cover and allow to double in size at room temperature, about 60?90 minutes.

Add the honey, butter, lemon juice, remaining flour, and salt to the sponge. Mix until the dough comes together and pulls away from the sides of the bowl, adding more flour if necessary.

Knead the dough for 8-10 minutes until it is soft and slightly tacky.

Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover and allow to rise for 1.5-2 hours until about double in size.

Grease a 9x5-inch loaf pan. Punch down the dough to release air. Roll it out into a rectangle (about 8x15 inches) and roll it up into an 8-inch log, placing it in the prepared loaf pan.

Cover the shaped loaf and allow it to rise until it is about 1 inch above the loaf pan, approximately 45?60 minutes.

Preheat the oven to 350?F (177?C). If using, brush the risen loaf with egg white and sprinkle oats on top. Bake for 36?40 minutes until golden brown and sounds hollow when tapped.

Allow bread to cool for a few minutes in the pan before transferring to a cooling rack.

Store leftover bread tightly covered at room temperature for up to 1 week.