1-First Step: Prepare the sponge. Mix 1 cup warm water (about 110°F), 1/3 cup warm whole milk (about 110°F), 2 and 1/4 teaspoons active dry or instant yeast, and 2 cups whole wheat flour until a thick batter forms. Cover and let rise until doubled in size, about 60 to 90 minutes.

2-Second Step: Add the dough ingredients. Stir in 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 (plus more as needed), and 1 and 1/4 teaspoons salt. Mix until dough pulls away from the bowl.

3-Third Step: Knead thoroughly for 8 to 10 minutes. Knead by hand on a lightly floured surface or use a stand mixer with a dough hook. Dough should be soft and slightly sticky. If your dough feels too dry, resist adding too much flour.

4-Fourth Step: Let the dough rise in a greased bowl until doubled, about 1.5 to 2 hours.

5-Fifth Step: Shape the loaf for the pan. Punch down the dough, roll into an 8 by 15 inch rectangle, then roll tightly into an 8-inch log. Place the dough seam-side down in a greased 9×5 inch loaf pan.

6-Sixth Step: Rise again until about 1 inch above the pan rim, about 45 to 60 minutes.

7-Seventh Step: Preheat oven to 350°F. Bake for 36 to 40 minutes until golden brown. For best accuracy, use a thermometer to check internal temperature of 195 to 200°F for doneness.

8-Final Step: Cool, then slice. Cool the bread in the pan briefly before removing and slicing. Optionally, brush risen loaf with 1 beaten egg white and sprinkle 1 tablespoon whole oats before baking.