Dissolve yeast in warm water.

Combine boiling water, rolled oats, honey, molasses, shortening, and salt in a large bowl.

Allow the mixture to cool to lukewarm.

Stir in 2 cups of flour and beat well to form a batter.

Add the dissolved yeast to the batter and mix thoroughly.

Gradually stir in enough flour to make a soft dough.

Turn the dough out onto a floured surface and knead for 10 minutes, or until smooth and elastic.

Place the dough in a greased bowl, turning once to grease the top.

Cover the bowl and let the dough rise in a warm place until doubled in bulk, approximately 1.5 to 2 hours.

Punch down the risen dough and divide it in half.

Cover the dough halves and let them rest for 10 minutes.

Grease two 9x5 inch bread pans and coat the inside with rolled oats.

Shape each dough half into a loaf and place it in a prepared pan.

Cover the pans and let the loaves rise until doubled, about 45 minutes.

Mix egg white with water to create an egg wash.

Brush the top of each loaf with the egg wash.

Sprinkle the tops of the loaves with rolled oats.

Bake in a preheated oven at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 325°F (160°C) and bake for an additional 30 minutes, or until golden brown.