In a mixing bowl, add in warm milk, yeast, and oats and let it stand for 10 mins to allow the yeast to bloom.
With a dough hook attachment and at the slowest speed, gradually mix the yeast mixture. Add in oil and honey, and mix it for another minute.
While mixing, gradually add in bread flour, whole wheat flour, and salt. Allow the mixer to knead the dough for about 8 minutes at medium speed. In the last minute, add in chia seeds.
The dough is ready when it passes the windowpane test and there isn’t much dough sticking to the sides of the bowl.
Transfer the dough into a greased bowl, cover with a tea towel and allow the dough to proof in a warm place for about 1 hour or double in size.
After the first proof, punch the dough to release the air and shape it in a rectangular shape to fit into the greased loaf pan.
Place the dough into the greased loaf pan and let it proof for the second time, about 45 minutes.
Preheat the oven at 350F. Brush the top of the loaf with some egg wash and sprinkle some oats and chia seeds.
Bake the loaf for about 30 minutes or until golden brown. Remove from the oven, and let it cool for about 10 minutes before removing it from the pan.
Place the loaf on a cooling rack until it is completely cooled to room temperature. Slice it up and enjoy it.