Prepare a large bowl by lightly oiling it. Pour boiling water over the oats and set aside until the oats have absorbed the water and have cooled.
Dissolve the yeast in the warm water and set aside. In a large bowl, mix together the honey, oil, eggs, salt, and add the yeast. Pour into the softened oats. Mix in 3 cups of all-purpose flour and 1 cup whole wheat flour.
Mix with dough hook (or by hand) on low speed and once flour is incorporated, increase the speed to medium. Though the dough will be tacky, it should not be wet feeling. Add additional flour as needed, up to 1/2 cup flour.
Knead for 5-7 minutes. Scrape down the sides of the bowl as needed. Dough will still be tacky and will not be perfectly smooth.
Flour your hands and place dough into the prepared oiled bowl. Let rise until doubled in size, about 1 hour.**
Prepare two 9x5 inch loaf pans by lightly oiling them or lining them with parchment paper. Once the dough is risen, flour counter and hands. Place dough on the counter and flour the surface of the dough. Knead the dough by hand, re-flouring the counter, hands, and dough as needed.
Cut dough into two servings. Knead each a few more times and into a rectangular shape. Tuck seams under and place dough into the loaf pans. Cover with oiled plastic wrap. Let rise until 1 inch above the rim of the loaf pans, about 1 1/2 hours.***
Pre-heat the oven to 350ºF and bake for 20-25 minutes.