Generously grease a 9x5 inch loaf pan with butter. Set aside.

In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.

In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

Gently stir the yogurt mixture into the flour mixture until JUST combined but not overmixed as minimal mixing results in a light bread. Note: If your mix is a little dry add 1/4 cup more milk. I have made this bread a lot and sometimes it needs a little more liquid.

Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top.

In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown.

Remove from the oven and place the loaf on a wire rack to cool completely before cutting.

Store the bread at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.