In large mixer bowl, with paddle attachment, combine coconut oil, vanilla extract, syrup, cranberries, oats and boiling water. Let cool to lukewarm.
In medium bowl, dissolve yeast in lukewarm water with sugar; let stand 10 minutes.
When bowl mixture has cooled, stir in yeast. Gradually beat in whole wheat flour, 2 cups all-purpose flour, gluten, salt and walnuts on low speed until combined. Beat 3 minutes on medium speed. If dough is too wet, use additional ¼ cup all-purpose flour to make a soft dough. Knead with dough hook 8 to 10 minutes or by hand until smooth and elastic.
Place in large greased bowl, turning once to coat dough. Cover; let rise in warm place until double, 1 to 1 ½ hours.
Punch down dough; divide into half. Cover; let rest 15 minutes. Roll each half in 13 x 9-inch rectangle; roll up tightly like jellyroll (start at narrow side), sealing at each turn with fingertips. Press down on ends of loaf; fold strips under loaf. Place seam-side down in 2 greased 8 ½ x 4 ½-inch metal bread pans. Cover; let rise until nearly double, about 60 minutes.
Beat egg white; brush on loaves. Sprinkle half the oats and sugar on top of each loaf.
Bake loaves in preheated 350°F oven 35 to 40 minutes, tenting loaves with foil after 20 minutes. The bread is done when golden brown and its internal temperature registers 196°F or above on an instant-read thermometer. Remove pans from the oven, and after 5 minutes, use a table knife to loosen the edges, and then turn loaves out onto wire rack.
Rita Lutz, Horeshoe Bay, TX National Festival of Breads Finalist 2013