Measure out the bread flour, rolled oats, and salt into a large mixing bowl and stir to combine, creating an even dry mixture.
In a small bowl, sprinkle the yeast over warm milk, add a teaspoon of honey if desired, and let sit for 5-8 minutes until bubbly and frothy, signaling that the yeast is active.
Pour the proofed yeast mixture into the center of the dry ingredients, then add the melted butter and honey.
Stir everything together with a wooden spoon or dough hook until a shaggy, sticky dough forms, about 2 minutes.
Knead the dough on a lightly floured surface or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth, elastic, and slightly tacky to the touch.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1.5 hours until doubled in size and bubbly.
Preheat your oven to 190°C (375°F). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
Gently punch down the risen dough to release excess gas, then shape it into a loaf or round and place it on your prepared baking surface. Cover loosely and let rest for another 20 minutes as the oven heats.
Bake the bread in the preheated oven for 30-35 minutes, until the crust turns a deep golden brown and sounds hollow when tapped on the bottom.
Remove the loaf from the oven, optionally brush with melted butter or honey for extra shine, and transfer to a wire rack to cool for at least 15 minutes before slicing.
Slice once cooled, and enjoy the hearty, slightly sweet aroma of your homemade honey oat bread, perfect for any time of day.
