Mix the oats, maple syrup, turbinado or brown sugar, oil, cinnamon, salt and water in a large bowl or in the bowl of a stand mixer and let it sit for about 10 minutes or until it's lukewarm
Add the yeast and warm water mixture and both the flours and knead into a smooth dough by hand for about 10 minutes, or 7 minutes in the stand mixer. If the dough is too loose, add a little more flour.
Place the dough in a large, oiled bowl, turning over once to coat the top with oil. Cover the top of the bowl with a kitchen towel or plastic wrap and let it rise in a warm spot for about an hour to 90 minutes or until the dough has doubled.
Divide the dough into two and shape each half into an oval, tucking the seams underneath. Place each half in greased, standard-sized loaf pans (around 9 X 5 inches, although a slight variation in sizes doesn't really matter).
Cover loosely with a kitchen napkin or oiled plastic wrap and let the loaves rise for 90 minutes.
Preheat the oven to 360 degrees about half an hour before baking. Place the loaves in the oven and bake for 33 minutes until the tops are golden-brown.
Remove to a rack, cool for 15 minutes, then unmold the breads. If they stick a bit, run a knife along the sides of the loaf to dislodge it from the pan.