In a large bowl or a stand mixer, whisk the water, whole milk, and yeast together.

Add the 2 cups of flour and stir until a thick batter forms. Cover lightly and allow to double in size, about 60 to 90 minutes.

Add the honey, butter, lemon juice, remaining flour, and salt. Beat on medium speed until the dough pulls away from the sides of the bowl, about 3 minutes.

If the dough seems too wet, beat in more flour 1 tablespoon at a time until workable.

Knead the dough in the mixer for an additional 8 to 10 minutes, or knead by hand on a floured surface for the same time.

Lightly grease a large bowl, place the dough inside, turning to coat all sides. Cover and let rise in a warm environment for 1.5 to 2 hours or until doubled in size.

Grease a 9×5-inch loaf pan.

Punch down the dough to release air. Roll it into an 8x15 inch rectangle, then roll it into an 8-inch log and place it in the prepared loaf pan.

Cover and let rise until about 1 inch above the top of the loaf pan, about 45 to 60 minutes.

Adjust the oven rack to a lower position and preheat oven to 350°F (177°C).

If using, brush the loaf with the beaten egg white and sprinkle oats on top.

Bake for 36 to 40 minutes, or until golden brown. To check for doneness, tap on the loaf; it should sound hollow. An instant-read thermometer should read 195 to 200°F in the center.

Allow the bread to cool for a few minutes in the pan before removing and slicing.

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