1 c. very warm coffee (110-115 degrees)
1 c. very warm water
1/3 c. oil or melted shortening
1/2 c. maple syrup
2 pkgs. active dry yeast
2 lg. eggs
1 tbsp. salt
1 c. rolled oats
4 - 4 1/2 c. white flour
3 c. whole wheat flour

GLAZE:

4 tbsp. oatmeal
1 egg white mixed with 1 tbsp. water

Combine coffee, water, oil, syrup and yeast in a very large bowl. Let stand 2 minutes. Beat in eggs and salt. Stir in the 1 cup of oatmeal and 2 1/2 cups of flour. Stir in all the whole wheat flour. Mix well then beat 2 minutes. Stir in enough of the "white" flour to make a soft dough. Turn out and knead 5 to 10 minutes. Dough will be a little tacky.

Place dough in large, greased bow and let rise until doubled, 45 minutes to 1 hour. Butter 2 (9"x5"x3") loaf pans. Punch down dough, shape and put in loaf pans. Rise until double, 30 minutes. Heat oven to 350 degrees.

Make 3 diagonal slashes about 1/8" deep in top of each loaf. Rub remaining oats between hands to crush them. Paint top of loaves lightly with the egg white mixture. Sprinkle with the oats and press very lightly.

Bake 45 minutes covering loosely with foil during last 15 minutes. Remove and cool completely before slicing.