In a large bowl, combine 1 cup of the oats, shortening, and salt. In a saucepan, bring the milk to a gentle boil. Pour hot milk over the oat mixture. Stir, cover, and cool to lukewarm.
Dissolve the yeast in the water. In a bowl of a stand mixer, or in a large bowl using an electric hand mixer, mix the maple syrup, eggs, and dissolved yeast with the oatmeal mixture.
Using a dough hook, stir in 4 cups of the flour and wheat germ until combined. Add more flour as needed.
Use a rubber bench scraper or spatula to turn the dough out onto a well-floured work surface. Knead the bread for 6 to 8 minutes. Place the dough into a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. (about 1 to 1 ½ hours)
Grease 3 loaf pans (9x5-inch pans) and set aside.
Punch down the dough and shape into 3 loaves. Transfer to the prepared pans. Make a sharp cut down the center of each loaf. Brush each loaf with the beaten egg and sprinkle with the remaining ¼ cup rolled oats and brown sugar. Cover loosely with plastic wrap and let rise until doubled. (about 30 minutes to 1 hour)
Preheat the oven to 375 degrees F. Bake loaves for 30-35 minutes, until golden brown. Let cool for 10 minutes. Remove from bread pans and let cool completely on a baking rack.