Crusty Rye Oat Braid with Pecans and Thyme

Steps

1. Make the oat soaker first: in a small bowl, pour the 60 g of boiling water over the oats, stir, and let stand 20 minutes until cool and the water is absorbed.
2. While the oats soak, toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant; cool and chop.
3. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and thyme.
4. Stir the molasses into the 340 g of lukewarm water, then pour this into the large bowl with 10 g of the olive oil and the soaked oats. Mix into a shaggy dough. This is about 68% hydration and 2% salt, measured against the combined rye flour and bread flour, not counting the soaker water.
5. Knead on a lightly dampened counter for 6 to 8 minutes; rye dough stays tacky, so work with wet hands instead of dusting the counter. Knead in the toasted pecans until evenly spread.
6. Grease a clean bowl with the remaining 5 g of olive oil, add the dough, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until about 1½ times its size and puffy.
7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 14-inch rope with damp hands.
8. Pinch the ropes together at one end, braid them snugly, pinch the other end and tuck both ends under. Set the braid on the sheet.
9. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until a gentle poke springs back slowly and small cracks appear on the surface.
10. Meanwhile, place a rack in the middle of the oven and an empty metal pan on the bottom rack, and preheat to 450°F (230°C).
11. Slide the braid onto the middle rack, carefully pour a cup of hot tap water into the bottom pan for steam, and close the door. Bake 15 minutes.
12. Lower the heat to 400°F (200°C), remove the steam pan, and bake 25 to 30 minutes more, until deep brown, hollow-sounding underneath, and 200°F (93°C) in the center.
13. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices, so the rye crumb sets and the crust stays crisp.