Measure 3/4 cup of cold milk and pour into a microwave-safe bowl. Heat for 30 seconds. Check to make sure the temperature is 90°F or below.

Pour the milk into a mixing bowl and add the active dry yeast, stirring to incorporate. Let it rest for about 10 minutes. The yeast should look foamy.

Add butter, salt, honey and instant coffee.

Now measure in the flour.

Add in the oats and sunflower seeds.

Add 4 teaspoons water and continue to add water by 1 teaspoon until the dough comes together into a smooth ball.

Knead for 7-8 minutes or until you can form dough into a smooth ball that feels moist to the touch but doesn't come off on your finger when you gently press it.

Butter or lightly oil the bottom half of a large bowl.

Rub a little butter or oil over your dough ball and place in the greased bowl.

Cover and let it rise in a warm place for 2 hours or more until the dough has nearly doubled in size.

Gently flatten the dough and press into a rectangle.

Fold in half and gently press into a rectangle again.

Roll the dough lengthwise so the shorter side is now the length of the dough. Pinch the seams together and fold the tips under after closing to form a tight loaf.

Rub about 1/2 tablespoon of butter on the outside of the dough, making sure the seams remain pinched together, and set in a greased loaf pan with the seam side down.

Let it rise for 60 minutes or until the dough is almost doubled in size.

Preheat your oven to 350°F.

Brush egg white on top of your loaf.

Sprinkle with additional oats and sunflower seeds, if desired.

Bake for 40-45 minutes or until top is brown and loaf sounds hollow when you tap the end with your finger.

Brush cold milk on top of the hot loaf and let it cool in the pan for 5 minutes.

Carefully remove the loaf from the pan and let it cool on a baking rack.