In a large mixing bowl, combine rolled oats, salt, and maple syrup. Pour 1 cup of boiling water over the mixture, stirring gently to combine. Let this sit for about 10 minutes.

After the oats have softened, add 3/4 cup of cold or room-temperature water to the bowl. Sprinkle the instant yeast over the mixture and stir well.

Gradually incorporate both all-purpose and whole wheat flour into the oat mixture, mixing until a sticky dough forms.

Cover the bowl with plastic wrap and let the dough rise in a warm area for 2 to 3 hours until doubled in size.

Gently turn it out onto a floured surface and shape it into a loaf. Place it into a buttered loaf pan coated with oats.

Let the shaped dough rise for another 45 minutes to an hour, loosely covered with a towel.

Preheat your oven to 375°F (190°C). Bake the bread in the center of the oven for approximately 45 minutes.

After baking, cool in the pan for about 10 minutes before transferring to a wire rack, and let cool for at least 30 minutes before slicing.