1 In a large mixing bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, honey, oil, and salt just until warm (120° to 130°). Add to dry mixture in mixing bowl. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1/2 cup oats and as much of the remaining flour as you can.
2 Turn out onto a lightly floured surface. Knead in enough of any remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 6 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (45 to 60 minutes).
3 Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, generously grease two 8x4x2-inch loaf pans. Sprinkle each pan with 2 tablespoons oats. Shape dough into loaves. Place in prepared pans. Cover; let rise in warm place until double in size (35 to 45 minutes).
4 Using a fork, beat together egg white and water; brush over loaves. Sprinkle loaves lightly with oats.
5 Bake in a 375° oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last
15 minutes of baking to prevent overbrowning. Immediately remove from pans. Cool on wire racks.