In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
Add in your all purpose flour, 1 cup at a time.
In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
Add in your oat flour and your whole oats, and mix in till you have a nice dough.
You might have to mix it with your hands, to get it all together.
Cover your container, with lid, but not sealed, or with a towel.
Leave on the counter to raise to double in size, about 2 hours.
Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
Once you are ready to bake the bread, remove the dough from the fridge.
Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
Lightly grease three (3) - 9x3x5 bread loaf pans.
Cut your dough into thirds.
Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
Spray plastic wrap with nonstick spray and cover each pan.
Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
Preheat the oven to 400 degrees.
Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
Remove and let cool in pans for 5 minutes.
Remove and cool on cooling rack for at least 10 minutes before slicing and serving.