In a bowl, whisk together yogurt, milk, egg, oil and honey until fully combined. Stir in oats and mix to combined. Let the mixture sit for 45 minutes to hydrate the oats. While it's sitting, preheat oven to 375 degrees and grease a 9 inch loaf pan.

In a separate bowl, whisk together both flours, baking powder, baking soda and salt. Stir the oats mixture into the flour mixture and mix gently. Only stir until the mixture is no longer dry. Over mixing can give you dense bread. If the mixture seems a bit dry, add just a bit of milk ( a tablespoon at a time) to get the dough a bit more moist.

Spread the batter evenly into the prepared pan and top with a bit more oats. Bake for 50-55 minutes or until toothpick inserted comes out with a few moist crumbs. Check the bread after baking about 30 minutes and if it looks like it's getting too brown, tent the pan with foil to prevent burning.

Let bread cool for 20 minutes before removing from pan, then, cool completely on a wire rack before slicing. Leftovers can be kept in refrigerator or freezer.