Combine the rolled oats, butter and salt in a bowl that is fitted for a stand mixer. Pour the boiling water over top and stir until the butter has melted in. Cool until lukewarm.
Dissolve the sugar into the 105 °F water then add in the yeast. Let it sit for 10 minutes until foamy and bubbling.
Place the bowl with the oatmeal on the stand mixer, then add in the yeast mixture and the molasses. Stir together.
Attach the dough hook attachment.
Whisk together the whole wheat flour and 2 cups of the all-purpose flour.
Start the dough hook and slowly add the flour to the bowl.
If needed, add more flour until the dough is slightly sticky to the touch, but comes together in a nice smooth dough ball.
Place in a large, greased bowl and cover. Let rise until doubled in size, around 60-90 minutes. Punch down and shape into one loaf shape.
Place in a greased standard loaf pan. Sprinkle with extra oatmeal. Cover and let rise again.
Preheat the oven to 375 °F.
Bake in the oven for 40-50 minutes OR until an instant read thermometer registers 200° F when inserted into the middle. The top will sound hollow when tapped on.