Place the oats in a small bowl and pour the boiling water over them. Allow them to sit for 5 minutes to soften the oats and cool down until lukewarm.

Place 4-½ cups of the flour, the yeast, and the salt in a large mixing bowl and stir them together. Add the softened oats, warm milk, and honey, then mix well until all the ingredients are combined. The dough should be sticky and lumpy, but if it is too wet, add the remaining flour ½ cup at a time, stirring well between additions. Cover the bowl with plastic wrap and allow it to rest for 15 to 20 minutes.

Either with an electric mixer or by hand, knead the dough for 8-10 minutes until it is smooth and elastic. The dough should be slightly sticky but will result in a loaf of bread that is soft and tender.

Form the dough into a ball and place it in a large bowl that has been coated in oil. Coat the top of the dough ball in oil and cover it with plastic wrap, then set it in a draft-free place until it is doubled in size, about 1 to 1 ½ hours.

Turn the dough onto a lightly floured surface and divide it in half. Gently pat each section into a rectangle, then shape them into two loaves. Oil two 8 X 4-inch bread pans and place the dough in the pans.

Moisten the top of the dough with some water, then sprinkle a tablespoon of oats over each loaf. Cover the pans with a cloth and allow them to sit in a draft-free place until the dough is about ½ inch above the top of the bread pan (about 45 minutes to 1 hour).

Preheat the oven to 350°. Bake for 35 to 45 minutes or until the bread sounds hollow when tapped on top.

Remove the bread from the pans and allow it to cool on a wire rack.