In the bowl of a stand mixer, add 1 cup of oats, butter, cinnamon, salt, maple syrup, and boiling water (I know this sounds odd, but it must be boiling). Stir well. Let the mixture sit for about 20 minutes, or until the mixture is barely lukewarm.

Add the white whole wheat flour, bread flour, and yeast.

Fit a dough hook onto the stand mixer and set the mixer on medium. Mix for about 5-8 minutes, until the dough is smooth to the touch with a little tackiness. During the kneading process, you may need to add small amounts of flour and scrape down the mixing bowl a few times. Add flour in 1 tablespoon increments.

Unplug the mixer and unhook the mixing bowl. Remove the dough from the bowl and lightly coat the bowl (up the sides and all) with oil. Place the dough back in the bowl and then flip it over so evenly coated with oil.

Cover the bowl tightly with plastic wrap, allowing some slack in the middle.

Let the dough rise in a warm spot for one hour. This spot doesn't have to be in your kitchen! It can be anywhere nice and toasty. If its especially cold out, wrap the bowl with an additional towel to keep it warm.

After one hour, uncover the dough, reserving the piece of plastic wrap. Slowly punch down the middle of the dough and fold in (from the outside to the middle) and punch down the dough from each side and then flip over.

Using a knife or bench scraper, cut the dough in half.

On a lightly floured surface, carefully stretch out one of the dough halves into a rough 7x9 rectangle. Place the rectangle in front of you with a short side facing you.

Think of forming this loaf like folding a blintz or a burrito. Starting from the side closest to you, slightly tuck in both sides of the rectangle (about an inch or two) and then roll the dough into a cylinder.

When you get to the end, give the loaf one more tuck in and scoot the loaf carefully towards you, using the friction of the work surface to seal in shut.

Place prepared loaves in a 9x5 inch loaf pan that has been buttered/greased.

Cover the loaves with the reserved piece of plastic wrap and let them rise in a warm place for one hour or until the loaves have risen over the edge of the loaf pans by about 1 inch.

Preheat the oven to 350 degrees.

Lightly brush the tops of the loaves with milk and heartily sprinkle them with oats.

Place the loaf tins on a cookie sheet and place them in the oven for 25 minutes.

Remove from the oven and let the loaves rest for five minutes. Then, carefully turn them out of the tins and allow them to completely cool on a wire rack.