In a large mixing bowl of stand mixer, pour hot milk over oats, salt, butter, molasses, and honey. Stir until butter melts. You may want to cut the butter into chunks for quicker melting.
Combine flour and yeast in another bowl. When oatmeal is warm and not hot, stir in flour and knead using dough hook attachment for 7 minutes. I use number 2 on my Kitchenaid 6 quart mixer. Dough will be very tacky and heavy and that is what you want. It’s this moist dough that will deliver an amazing soft delicious loaf. Sprinkle a little flour on top of the dough and use a spatula to help you transfer it into a large bowl or plastic lidded container greased with oil. Cover and set aside to rise for 60 to 90 minutes or until doubled in size.
Butter 2 9x5" loaf pans.
Turn dough onto the counter. I don’t add any additional flour on the counter. Instead I use my dough scraper. The dough should be tacky and you don’t want to add any more flour as it will make the dough dry.
Divide dough in half, using a dough scraper to help you along.
With one half, shape dough into a rectangle longer side facing you, width being the same size as length of loaf pan.
Fold the top of the rectangle halfway over dough and pinch lightly to seal.
Bring up the bottom of the rectangle over to form a log shape. Pinch to seal.
Form an indentation across the length of the log shape and then fold up the bottom to meet the top and pinch to seal. The dough will be longer than your pan. Just fold the ends in to meet halfway then pinch seams closed.
Transfer dough seam side down into loaf pan.
Repeat with the other half.
Cover the loaves with a kitchen towel and put them in a warm place. Let rise for 45 minutes.
Place a baking sheet on the oven floor. The sheet pan is there to hold the ice cubes that will be added at the same time the loaves are placed in the oven.
Preheat the oven to 375°. Continue to let dough rise for another 15 minutes at which time your oven should be at temperature.
With a sharp knife or blade, swiftly and carefully slice down the center of each loaf which allows the dough to expand and rise in the oven.
Place loaves in the oven and add a cupful of ice onto the baking sheet and quickly close the door. The ice cubes melt and create steam that will aid in a high rise.
Bake for 35 - 40 minutes. The bread should be lightly brown and the house will smell amazing.
Remove loaves from the oven and turn onto a wire rack and allow to cool before slicing.