First, scald the milk.
Stir in the oats, brown sugar, salt, and shortening.
Allow the mixture to cool to lukewarm.
Pour water into a large bowl and sprinkle in the yeast. Mix until dissolved.
Stir into the milk and oats mixture, the yeast mixture, and 2 cups of flour.
Beat the batter in a mixer on medium speed for 2 minutes.
Continue to add and mix in the remaining flour, a little at a time. Mix it together with your hands when the dough gets too hard for the mixer.
Stop adding flour when the dough leaves the sides of the bowl.
Turn the dough onto a lightly floured board. Knead until smooth.
Cover and let rest for 15 minutes.
Place the dough into a greased bowl and turn it to grease the entire dough.
Cover the dough and let it rise until about double in size.
Punch down, cover, and let rise again until almost double in size.
Turn the dough back onto a board and divide into 2 equal parts. Cover and let rest for 10-15 minutes.
Shape dough into loaves, and place in greased 9X5X3″ loaf pans.
Once more, let the dough rise until almost doubled.
Brush the tops of loaves with egg whites, and sprinkle with rolled oats.
Preheat the oven to 375°.
Bake for 35 to 40 minutes.
Cover the tops of the loaves with aluminum foil for the last 15 minutes of baking, if necessary to avoid over-browning.
Remove from pans and cool on a wire rack.
Serve warm or cold.