Mix milk, shortening, salt, honey and maple syrup, stir in cold water and cool to lukewarm. Pour warm water into a warm very large bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, oatmeal and 4 c flour and mix well. Mix in remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and knead lightly 1 to 2 minutes. Divide dough in half, shape into 2 loaves and place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise until almost doubled in bulk. Toward end of rising, preheat oven to 375 degrees. Bake loaves 40 minutes until browned and hollow sounding when tapped. Turn out and cool upright on a wire rack before cutting.