In a small bowl, combine the warm milk, sugar, and yeast. Let sit for 5 minutes, until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the oat mixture and yeast mixture. Mix until combined.

Add the oil and 1 cup of flour. Mix until incorporated.

Add another cup of flour and the salt. Mix again.

Add the remaining cup of flour and knead for 5 to 6 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.

Transfer the dough to a greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly floured surface and shape into a loaf.

Place the dough into a greased 9-inch loaf pan.

Cover and let rise again for 30 to 40 minutes, or until puffy and nearly doubled.

Preheat the oven to 375°F.

Brush the top with the beaten egg.

Bake for 30 minutes, or until golden brown.

Remove from the pan and let cool completely on a wire rack before slicing.