1. In a large bowl, combine the ½ cup water and the yeast. Let stand for 10 minutes or until foamy.
2. Stir in the milk, honey, butter and salt.
3. Using a wooden spoon, beat in the 2 cups oats, then beat in enough of the flour (1 cup at a time) to make a soft dough.
4. Knead the dough on a lightly floured surface for 6 to 8 minutes or until smooth and elastic, adding only as much of the remaining flour as needed.
5. Transfer the dough to a large buttered bowl, turning to coat with the butter. Cover loosely and let rise in a warm place for 1 to 1½ hours or until doubled in size.
6. Punch down the dough; then divide in half. Cover and let rest for 10 minutes.
7. Shape each half into a 6-inch round loaf.
8. Place the loaves, smooth sides up, on a lightly greased large baking sheet. Cover and let rise for 1 to 1¼ hours more or until doubled in size.
9. Preheat the oven to 375 degrees F.
10. In a small bowl, combine the egg white and the 1 Tablespoon water; brush the tops of the loaves with the mixture.
11. Sprinkle tops with the 1 Tablespoon oats.
12. Bake for 35 minutes or until golden and bread sounds hollow when tapped on the bottom. Transfer to wire racks to cool.

Note: If the loaves of bread brown too quickly, lay foil loosely over the tops.