In a large mixing bowl, combine the bread flour, toasted oats, salt, and active dry yeast. Mix until evenly distributed.
Warm the water until it’s just about 40°C (105°F), then stir in the honey until dissolved.
Pour the honey water into the dry ingredients, then add the melted butter. Stir with a spoon until the mixture begins to come together into a shaggy dough.
Using your hands, knead the dough in the bowl or on a lightly floured surface for about 8 minutes until it feels smooth, slightly tacky, and elastic.
Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
Gently punch down the dough to release excess gas, then turn it onto a floured surface and shape into a loaf. Place it in a greased loaf pan.
Cover the loaf loosely and let it rise for another 30-45 minutes until it puffs just above the rim of the pan.
Preheat your oven to 180°C (350°F). Bake the loaf on the middle rack for 35-40 minutes until the crust is golden brown and sounds hollow when tapped.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least 20 minutes before slicing.
Slice and serve the bread warm or at room temperature, enjoying its hearty texture and subtle sweetness.
