Place all ingredients in a stand mixer in the order in which they are listed. Turn the mixer on to low speed and mix for approximately one minute.
Place the dough in the refrigerator until you are ready to use it or proceed to the next step to bake. You can keep this dough for about a week in the fridge and cook one loaf at a time as needed.
Grease and flour a one-pound bread pan (9x5). Sprinkle flour over the dough in the bowl/container and then scoop out about half of it. Shape with your hands into a nice ball, then stretch the ball lengthwise and plop the dough into the pan. Loosely cover the pan with a towel and place in a warm location to rise. This will take 30 – 45 minutes depending on whether the dough was cold to begin with. The dough should rise to just above the height of the bread pan.
Preheat your oven to 350 degrees while the dough is rising. Place an empty roasting pan on the lower rack and set the top rack at the middle level.
Uncover the dough, brush lightly with honey and sprinkle with oats. Cut a half-inch slice down the middle of the dough with a sharp knife or bread lame. Place in center of the top rack in the oven. Pour about 2 cups of water into the now-hot roasting pan. This creates a steamy environment that will help boost the oven spring of the loaf and lead to a nice crust on your bread.
Bake for 50 minutes or until an instant-read thermometer placed into the center of the bread reads 200 degrees.
Remove from the oven and cool about 5 minutes, then gently remove from the pan and cool at least one hour on a wire rack before cutting into the bread or storing it. Store in a bread container, zip lock bag, or food wrap to retain freshness.