Pour the yeast, water, rapeseed oil, sugar, and maple syrup into a bowl of a stand mixer and let sit for about 5 minutes until yeast starts to bubble.
Meanwhile in a separate bowl, combine the rye and whole wheat flours, oats, and salt. Fit the stand mixer with a dough hook and add the flour mixture to the liquid yeast mixture and combine well.
Then add the all-purpose flour and knead the dough for about 10 minutes until you have a smooth dough. Pour the dough onto a clean, lightly floured work surface, divide into three equal pieces and roll out to loaves.
Place in three 2 quart loaf pans (or you can just place them in free form on a lightly oiled baking sheet which I did for two of my loaves) cover with a towel and place in a slightly warm area for about 1 hour. You can see the difference in shape/appearance of the loaves baked in a pan and the loaves just placed loosely on a sheet. I kind of prefer the latter, and not a ‘perfect looking’ bread myself.
Meanwhile, preheat the oven to 400°F. Brush the top of the loaves with melted vegan butter, and bake for about 45 minutes. Let cool on a rack but not too long—because warm bread with butter is the BEST!!
Freeze any loaves you and your family don’t devour immediately!