In a bowl mix together maida, oats, salt and yeast.
In a sauce pan heat milk until warm and add butter.
Remove from flame and let the butter melt in the residual heat. Let the milk come to barely warm temperature.
Add in honey and lukewarm water.
Add the liquids to the flour mixture and mix. The dough will be sticky.
Knead the dough for 10-12 minutes or until soft and elastic.
Place it in an oiled bowl and cover with cling wrap.
Set aside for the first rise for 1 hour.
Now remove the dough on to the counter and shape it into a rectangle measuring 7 1/2" * 12".
Roll it into a loaf pressing the dough on each roll to tightly seal it.
Once completely rolled, place it seam side down on a greased bread tin measuring 7 1/2" * 4 1/2".
Cover the tin loosely with cling film and set aside for 30 minutes.
Preheat oven to 175°C.
Mix together honey and milk and apply it on the dough.
Sprinkle oats on top.
Bake it in middle rack for 30 minutes.
The top will start browning fast.
Now relocate the tin to the lower rack and continue baking for 20 more minutes.
Remove from oven and allow it to cool for 10 minutes on a wire rack along with the tin.
Carefully remove the loaf from the tin and allow it to cool completely on a wire rack. It may take 1 1/2 hours to 2 hours. Do not slice when warm.
Slice it up with a bread knife and enjoy however you like..
