Honey Oat Bread - Revisited

Ingredients:

3 cups of bread flour, extra as needed

3/4 cup rolled oat

1 cup warm milk (not hot)

1/4 cup lukewarm water

1/2 tsp sugar

2 1/4 tsp instant yeast

1/4 cup honey

2 tbsp salted butter, softened
2 tbsp warm honey
2 tbsp rolled or instant oat

Instructions (by hand):

1. In a large bowl, combine 3 cups of the bread flour and oats and lightly whisk using a fork just until incorporated.
2. In a large mixing bowl of a stand mixer, combine warm milk, water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
3. Add the honey, butter and the flour mixture. Attach a dough hook attachment to the stand mixer and fit the bowl to the mixer. Beat for 8 minutes. (Note: If you are not using a stand mixer, knead by hand for 10 minutes).
4. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
5. Punch down the dough and turn it out onto a lightly floured surface. With floured hands, knead it for 2 minutes and roll it into a log shape, add more flour if needed.  
6. Place the dough into on a lightly greased or parchment-lined loaf pan, cover loosely with oiled plastic wrap or clean kitchen towel, and let rise for about an hour. 
7. About 15 minutes or so before baking, preheat the oven to 180C degrees  and bring 2 cups of water to a boil. 
8. Brush the dough with warm honey and sprinkle with 2 tbsp of oat.
9. Lower the temperature to 160C. Put 2 cups of the boiling water in an empty loaf pan, place it at the bottom rack of the oven and put the loaf in the oven.
10. Bake it for 40 to 45 minutes, until golden. Remove it from the oven.
11. Cool completely on a wire rack before slicing it with a serrated knife. 

Note: 
The oven temperature may varies. My oven is very hot at 160C...so study your oven :)