Garlic Rosemary Oat Rye Boule

Steps

1. Roast the garlic first: heat the oven to 375°F (190°C), toss the garlic cloves with half of the olive oil in a small foil packet, and roast 25 minutes until soft and golden. Cool, then roughly mash.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and rosemary into a dry mix.
3. Stir the honey and the remaining half of the olive oil into the lukewarm water, then pour it over the dry mix and stir into a sticky, shaggy dough. This is about 70% hydration and 2% salt.
4. Knead the dough with wet hands on a lightly dampened counter for 8 minutes; rye dough stays tacky. Flatten it, spread the mashed garlic over it, fold it in and knead 1 minute more to distribute.
5. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until puffy and about 1 1/2 times its size; rye won't fully double.
6. Shape the dough into a tight round boule and set it seam side down on a sheet of parchment. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked and shows small cracks on the surface.
7. During the last 30 minutes of proofing, place a lidded Dutch oven in the oven and preheat to 450°F (230°C).
8. Brush the boule all over with the beaten egg, sprinkle the oats on top, and score a cross about 1/2 inch deep.
9. Lift the boule by the parchment into the hot Dutch oven, cover, and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until deep golden and glossy and the center reads 205°F (96°C).
10. Cool the bread on a rack at least 1 1/2 hours before slicing into 12 slices, so the rye crumb can set.