1. In a large bowl, whisk together the warm water, warm milk, and yeast. Add the 2 cups of flour and mix until a thick batter forms. Cover and let sit at room temperature until doubled in size, about 60–90 minutes.

2.

3. Add honey, butter, lemon juice, remaining 1 and 1/3 cups flour, and salt to the sponge. Mix until the dough pulls away from the sides of the bowl. If it’s too wet, add more flour one tablespoon at a time.

4.

5. Knead the dough by hand or in a mixer for 8–10 minutes until soft and elastic. The dough should be tacky but manageable.

6.

7. Grease a bowl with oil and place the dough in it, turning to coat. Cover and let rise until doubled in size, about 1.5–2 hours.

8.

9. Punch down the dough. Roll it into an 8×15 inch rectangle. Roll tightly into a log and place in a greased 9×5 inch loaf pan.

10.

11. Cover and let rise again until 1 inch above the rim of the pan, about 45–60 minutes.

12.

13. Preheat oven to 350°F (177°C). Optionally, brush with egg white and sprinkle oats on top.

14.

15. Bake for 36–40 minutes. Tent with foil halfway through if browning too quickly. The loaf is done when golden and sounds hollow when tapped, or reads 195–200°F internally.

16.

17. Cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.