1. Pour steel-cut oats and boiling water into the bowl of a stand mixer. Let soak for 30 minutes, or until warm to the touch.

2. Add butter, honey, and yeast to the water mixture, and stir to combine. The warm water should start to soften/slightly melt the butter.

3. Add all remaining ingredients (yeast, salt, flour) and mix with the paddle attachment for 3-5 minutes, or until dough is sticky, but holding together in a ball. Cover and let rise at room temperature for 1-1/12 hours, or until dough has doubled in size.

4. Dump dough onto a lightly floured surface and pat it out with your hands to make a rectangle, about 6x10" or so. You want the short end of the rectangle to be the same size, or slightly smaller than, the length of a loaf pan. Starting at a short end, tightly roll up the dough into a log. Sprinkle oats on the counter and roll the dough in the oats to get them to stick.

5. Grease a loaf pan with nonstick spray, and put your shaped loaf into the pan. Cover and let rise for at least 45 minutes, but up to 1 1/2 hours, until the loaf has risen to the top of the pan.

6. When the loaf has risen, turn on the oven. Preheat to 375 degrees Fahrenheit, and bake the bread, uncovered, for 30-40 minutes. A finished loaf of bread will be golden brown and feel hollow, not squishy, when you push/tap it.

7. Let bread cool, then cut and use for all your sandwich needs. Bread is best stored in an airtight container at room temperature for up to 4 days. Pre-sliced bread freezes well, and slices can be removed from the freezer as needed to make sandwiches.