1-First Step: Make the sponge – Whisk together 1 cup warm water (110°F / 43°C), 1/3 cup warm whole milk (110°F / 43°C), and 2 and 1/4 teaspoons active dry or instant yeast in a medium bowl. Stir in 2 cups whole wheat flour until you get a thick batter. Cover lightly with a kitchen towel or plastic wrap and let it double in size at room temperature for 60 to 90 minutes.

2-Second Step: Combine sponge and dough ingredients – When the sponge has doubled, add 3 tablespoons honey, 3 tablespoons softened unsalted butter, 1 teaspoon fresh lemon juice or apple cider vinegar, 1 and 1/3 cups whole wheat flour, and 1 and 1/4 teaspoons salt. Mix with a stand mixer fitted with a dough hook or with a wooden spoon for about 3 minutes. You want the dough to start pulling away from the sides but still be slightly tacky. If it feels very wet, add whole wheat flour 1 tablespoon at a time until it holds together.

3-Third Step: Knead for structure – Knead the dough for 8 to 10 minutes using a stand mixer with a dough hook or by hand on a lightly floured surface. The dough should become soft, slightly tacky, and manageable. Proper kneading develops gluten so the loaf rises evenly and traps gas pockets for a light crumb.

4-Fourth Step: First rise – Lightly grease a large bowl with oil, place the dough inside, and coat the top with a little oil to prevent a skin. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size. The sponge step speeds fermentation and improves flavor.

5-Fifth Step: Shape the loaf – Grease a 9×5-inch loaf pan. Turn the risen dough out onto a lightly floured surface and gently punch it down to release large bubbles. Roll the dough into an 8×15-inch rectangle. Tightly roll from the 8-inch side into a log, pinch the seam to seal, and place the loaf seam-side down into the prepared pan.

6-Sixth Step: Final rise – Cover the pan and let the dough rise for 45 to 60 minutes until the dough crests about 1 inch above the rim of the pan. Preheat your oven to 350°F (177°C) while the loaf is finishing its rise.

7-Seventh Step: Top and bake – If using the oat topping, gently brush the top with 1 beaten egg white and sprinkle 1 tablespoon whole oats across the surface right before baking. Place the loaf in the preheated oven and bake 36 to 40 minutes until the crust is golden brown. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

8-Final Step: Check doneness and cool – Check doneness by tapping the bottom of the loaf; it should sound hollow, or use an instant-read thermometer: 195 to 200°F (90 to 93°C) in the center. Let the bread cool in the pan for 10 minutes, then remove it to a wire rack. Slice when cool or serve warm for soft, even slices.