Hydrate the chia. In a small bowl, stir the chia seeds into the warm water. Let them sit for 10 minutes, stirring once or twice, until a thick gel forms.

2. Soak the oats. In a large mixing bowl, combine the rolled oats with the warm milk. Let them soak for 10 minutes while the chia gel sets. The oats will soften and the mixture will thicken.

3. Build the wet mixture. Add the chia gel, honey, and melted butter to the oat mixture. Stir until combined.

4. Add the dry ingredients. Add the bread flour, instant yeast, and salt. Stir with a sturdy spatula or wooden spoon until no dry flour remains. The dough will be shaggy and quite sticky, and that’s what you want. Resist adding extra flour. The oats and chia keep absorbing liquid as the dough rests.

5. Rest. Cover the bowl and let the dough rest for 15 minutes. This lets the flour hydrate and begins gluten development without kneading.

6. Stretch and fold. With wet hands, grab one edge of the dough, stretch it upward, and fold it over the center. Turn the bowl a quarter turn and repeat until you’ve gone all the way around (about 4 folds). Cover and rest 15 minutes. Repeat this stretch-and-fold process two more times, for three rounds total. The dough will become smoother and more elastic each time.

7. First rise. Cover the bowl and let the dough rise in a warm spot for 60 to 90 minutes, until it has roughly doubled in size and looks puffy with visible bubbles.

8. Shape the loaf. Grease a 9×5-inch loaf pan well, or line it with parchment. Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 9 inches wide. Roll it up tightly from the short end, pinch the seam closed, and tuck the ends under. Place the loaf seam-side down in the pan.

9. Second rise. Cover loosely and let the loaf rise for 40 to 60 minutes, until the dough crowns about 1 inch above the rim of the pan. Meanwhile, preheat your oven to 375°F (190°C) with a rack in the center.

10. Top and bake. Brush the top gently with milk and sprinkle on the oats and extra seeds. Bake for 40 to 45 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. If the top browns too quickly, tent it with foil for the last 10 to 15 minutes. The internal temperature should read 195 to 200°F (90 to 93°C).

11. Cool completely. Turn the loaf out of the pan right away and cool it on a wire rack for at least one hour before slicing. Cutting too soon releases steam and can make the crumb gummy, because the structure is still setting.