Parmesan Black Pepper Oat Whole Wheat Loaf

Steps

1. Make the oat soaker: in a large bowl, pour the boiling portion of the water (150 g) over the dough portion of the oats (50 g). Stir and let stand 15 minutes until lukewarm and the oats are soft.
2. Add the lukewarm portion of the water (250 g), the honey and the dough portion of the olive oil (15 g) to the oat soaker and stir.
3. In a second bowl, whisk the whole wheat flour, bread flour, instant yeast, salt and black pepper to make the dry mix. The dough is about 80% hydration and 1.4% salt, as bakers' percentages on the combined whole wheat flour and bread flour.
4. Add the dry mix to the oat soaker and stir into a shaggy dough. Rest 10 minutes so the bran softens.
5. Knead 8 to 10 minutes until smooth, tacky and elastic, then knead in the dough portion of the Parmesan (80 g) until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
7. Brush a 9x5-inch loaf pan with the pan portion of the olive oil (5 g).
8. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
9. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
10. While the loaf proofs, place an empty metal pan on the lowest rack and preheat the oven to 425°F (218°C).
11. Mist the top of the loaf with a little plain tap water, then sprinkle with the topping portion of the Parmesan (20 g) and the topping portion of the oats (10 g), pressing lightly.
12. Set the loaf in the oven, pour a cup of hot tap water into the empty pan for steam, and reduce the heat to 400°F (204°C).
13. Bake 38 to 42 minutes, until deep brown and the center reads 200–205°F (93–96°C). For an extra-crisp crust, turn the loaf out and bake it directly on the rack for the last 5 minutes.
14. Cool the loaf on a rack for at least 1 1/2 hours before slicing into 12 slices.