Oatmeal Wheat Bread

• 2 cups whole milk
• 1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
• 1/2 cup warm water (105-115°F)
• 2 tablespoons active dry yeast (from 3 packages)
• 1/2 cup mild honey
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
• 3 cups stone-ground whole-wheat flour
• About 2 cups unbleached all-purpose flour
• 1 tablespoon salt
• Vegetable oil for oiling bowl
• 1 large egg, lightly beaten with 1 tablespoon water

• Special equipment: 2 (8- by 4-inch) loaf pans