Have 4 bowls ready for mixing (three small-medium and one large). First, mix 2 teaspoon of yeast and ⅓ cup of warm (NOT HOT!) water into a small bowl, stir and set aside. Then, in another bowl, mix 1 cup of boiling water with 1-½ cups of rolled oats and set it aside. Let both bowls sit for about 10 minutes.
Mix buttermilk, oil, and brown sugar in another bowl. Mix the flours together in a separate large bowl to blend. Add the contents of all four bowls to the mixer (except the salt). Knead with the dough hook for 3 minutes and let it rest for 20 minutes. Come back, add salt, and knead with your mixer on medium for 15 minutes. Turn dough out into a well-oiled bowl, turn to coat the dough, and then cover with plastic wrap and let rise for about 1 hour, or until doubled.
Divide the dough in half. Put one half of the dough on a lightly floured surface, and shape into a loaf. Repeat with the other half of the dough. Place into prepared loaf pans that have been sprayed with non-stick spray. Lightly brush with water and sprinkle a few additional oats on top of the dough. Let dough rise in a warm place for an additional 30-60 minutes.
Bake in a preheated 375F oven for 30-40 minutes, or until the crust is golden brown.