For the Soaked Grains:

• Whisk together the whole wheat flour, 1 cup all-purpose flour, and the oats until combined in a large bowl. In a separate smaller bowl, whisk together the 1 1/2 cups room temperature water, buttermilk, honey, and oil.
• Add the wet ingredients into the dry ingredients, and combine with a sturdy spoon, a plastic bench scraper, or your hands. Continue mixing together until a dense and slightly sticky dough forms.
• Cover the bowl tightly with plastic wrap, and let soak for 12 to 24 hours at room temperature.

For the Yeast Mixture:

• Once the mixture has soaked for the appropriate amount of time, continue with the recipe.
• Activate the yeast by whisking together the 1/4 cup warm water and honey in a small bowl until the honey is completely dissolved. Evenly sprinkle the yeast onto the water, and whisk to blend. Let the mixture sit for 5 to 10 minutes, or until the yeast is activated and the mixture looks frothy.

For Mixing the Final Dough:

• Add the activated yeast mixture, about 1/2 cup of all-purpose flour to start, and the salt to the bowl with the soaked dough. Knead by hand to combine the ingredients.*
• Once combined, transfer the dough to a lightly floured work surface and knead for approximately 8 to 10 minutes by hand until the dough is smooth and elastic, adding the remaining flour as needed if the dough seems too sticky.
• Form the dough into a ball, transfer the dough to a bowl lightly greased with olive oil, and tightly cover with plastic wrap. Let sit at room temperature until doubled, about 1 1/2 to 2 hours.
• Lightly grease two standard loaf pans with olive oil. Punch down the dough and divide into 2 equal pieces. Working with one piece at a time and keeping the other under a clean kitchen towel, roll it to fit inside the loaf pan. Repeat with the remaining dough.
• Gently cover the loaf pans with a clean kitchen towel. Let the dough rise until doubled, about 1 1/2 to 2 hours.
• As the dough is rising, preheat the oven to 350°F.
• Transfer the pans to the oven and bake for 35-40 minutes, until the bread has risen significantly and is golden brown on the top and sides.
• Remove the pans from the oven and rest in the pans for 15 minutes before removing from the pans and cooling completely on cooling racks.