In a large bowl, combine boiling water, rolled oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
In a small bowl, dissolve yeast in warm water. Let stand about 10 minutes.
Pour the yeast mixture into the oat mixture. Add 2 cups of bread flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has come together (it will be sticky and that's okay), turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
Punch the dough and turn it out onto a lightly floured surface. Cut the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30-40 minutes.
Preheat an oven to 350 degrees.
Bake the loaves for about 30 minutes or until the top is golden browned. Remove loaves from pans, brush tops of loaves with 2 tablespoons of warmed honey and sprinkle with rolled oats.