Soft Cheddar Rye Oat Braid

Steps

1. Make the oat soaker first: stir the oats into the boiling water in a large bowl and let stand 15 minutes until cool enough to touch and the water is absorbed.
2. Add the warm milk, beaten egg, molasses, mustard and three-quarters of the melted butter (about 30 g) to the oat soaker and whisk together.
3. In a separate bowl, whisk the rye flour, bread flour, instant yeast, salt, onion powder and black pepper to make the dry mix.
4. Add the dry mix to the wet mixture and stir into a shaggy dough. The dough is about 59% hydration (counting the water in the milk) and 1.8% salt.
5. Knead 8 to 10 minutes with lightly wetted hands or a stand mixer on low until smooth and slightly tacky; rye dough stays a little sticky, so wet your hands rather than adding more rye flour or bread flour.
6. Knead in the cubed cheddar until evenly spread through the dough.
7. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until puffy and about one and a half times its size.
8. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a rope about 14 inches long on a lightly dampened counter.
9. Pinch the three ropes together at one end, braid them loosely, pinch the other end and tuck both ends under. Set the braid on the baking sheet.
10. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 350°F (175°C) during the last 20 minutes.
11. Sprinkle the shredded cheddar over the braid.
12. Bake 35 to 40 minutes, until deep golden and the center reads 190°F (88°C); tent loosely with foil after 20 minutes if the cheese browns too fast.
13. Brush the hot loaf with the remaining melted butter (about 10 g) for a soft crust.
14. Cool on a rack for at least 1 hour before cutting into 12 slices.