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1. Heat the milk to scalding (almost to a boil) in a 2-quart saucepan over medium low heat. It needs to get really hot but do not allow it to boil.
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2. When the milk is good and hot add the oats, 1/4 cup butter and all but 1 teaspoon of the honey (reserve the teaspoon of honey). Give it a stir and remove it from the heat to cool until it's just warm, about 105 F.
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3. Once the milk has cooled stir together the warm water, 1 teaspoon of reserved honey, and the yeast in a small bowl. Allow it to proof (let it stand) for about 5 minutes, until the yeast is foamy.
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4. In the bowl of a stand mixer stir together the whole wheat flour, only 1 cup of the all-purpose flour, flax seed meal and the salt.
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5. Stir the proofed yeast into the warm milk mixture.
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6. Pour the yeast and milk mixture into the bowl with the flour.
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7. Fit the dough hook into the mixer and turn the mixer onto low, then once the flour is incorporated turn the speed up to number 2 or 3, scrape the sides of the bowl down at least once.
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8. If the dough is sticky and not coming into a ball, then add 1/2 cup more of all-purpose flour. If it still doesn't come together into a ball, add the remaining 1/2 cup of flour.
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9. As soon as the dough comes into a ball and stops sticking to the sides of the mixer stop mixing.
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10. Transfer the dough into a large bowl that has been greased. Cover the bowl loosely with plastic wrap and top that with a clean lint free towel. Leave it in a warm place to rise, until the dough has doubled in size, 1 to 1 1/2 hours.
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11. Grease 2 standard sized loaf pans with butter.
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12. Turn the risen dough out onto a floured surface; knead several times to remove the air.
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13. Divide the dough in half, and shape each half into a loaf. Place each loaf into a loaf pan with the seam side down. Cover the pans with the towel and allow the dough to rise again, until doubled in size, about 1 hour.
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14. After the loaves have been rising for about 40 minutes, turn the oven on to preheat to 375 F.
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15. Lightly brush the tops of the risen loaves with the egg wash (egg beaten with a splash of water) and sprinkle with a few rolled oats.
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16. Bake for 30 to 35 minutes, until the tops are golden and the loaves sound hollow when tapped on the bottom (you will have to remove one of the loaves from the pan to do the sound test).
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17. Allow the bread to cool in the pans for about 5 minutes, then remove the loaves from the pans and cool completely on a rack before storing in an airtight container.
